A gluten free donut that actually tastes amazing and is baked with superfoods and drizzled with coconut butter.
Preheat your oven to 350F. Grease your donut pan with a little bit of coconut oil or ghee.
Grind your oats into a flour by blending 3/4 cup oats in a blender or food processor until a flour is formed.
Add the flour along with all of the remaining ingredients in a bowl (except the coconut butter), in the order listed. Stir until all ingredients are combined and mixed together.
Pipe into a donut baking tray. and place on a pan and then in the oven. Bake for 18-22 minutes. If using a silicon donut pan, it will take longer, so aim for at least 22 minutes.
Allow to cool for at least 10-15 minutes and then remove.
Once cooled, melt your coconut butter over low heat until soft. You can add 1/2 tsp or so of coconut oil to thin it out. Drizzle on top of the donuts and serve.
For the ghee, measure out 1/4 cup ghee and then melt it. It will be less than 1/4 cup after melting. You don't need to use maple infused ghee, but it does taste great. For a completely dairy free version, use coconut oil.
For piping: I just use a ziploc bag with the end snipped off. I do the same with the coconut butter icing.
If using a silicon donut pan, it will take longer to bake. Aim for the longer timeframe of 22 minutes.
For removal: Place a plate on top of the donut pan and then carefully flip the donut pan onto it after it has cooled.
Store donuts in an airtight container in the fridge.