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Directions
Preheat oven to 350 degrees F. Grease a standard 6-cavity donut pan. Set aside.
Place old-fashioned oats, all-purpose flour in the container of your blender.
Blend, starting on low and increasing for 30 seconds
Transfer the dry mixture to a medium bowl.
Add baking powder, baking soda, nutmeg, cinnamon, sea salt and sugar to the flour mixture, stir until combined and set aside.
Rinse the blender vessel.
Add melted coconut oil (or butter), honey, almond milk, Sweet Prairie Haskap juice and vanilla extract to the container
Blend until the mixture is smooth
Add ½ of the dry ingredients to the wet ingredients in the blending container and blend until just combined
Add the other half of the dry ingredients and blend until the mixture is combined
Add the egg and blend until the batter is smooth.
Transfer the batter into the wells of the prepared donut pan, filling each well about ¾ full. For mini doughnut pans add to only 1/2 full.
Bake for 12-15 minutes or until the top is set and the sides are slightly browned.
Let the baked donuts sit in the pan for 5 minutes before removing and transferring to a wire rack to cool.
While the donuts are baking, mix 2 TBS of Sweet Prairie Haskap with 1 cup of powdered sugar. Stir until combined and there are no lumps.
Once the donuts are cooled, carefully dip and turn each doughnut into glaze icing the top of each donut.
If you’re anything like my family, you’ll absolutely add sprinkles to the donuts (to be done immediately before the glaze hardens). Our fav is @Fancysprinkles
Let the glazed donuts sit at room temperature or in the refrigerator to harden before gorging!