2c.almond flour(you can also use almond meal for a grainier texture)
PinchPink Himalayan sea salt
For the Glaze:
1/2tbsp. melted coconut oil
1 tbsp.almond milk creamer(I use Califia Farms)
Strawberries and/or blackberries
Preheat oven to 350 degrees.
In a medium bowl, mix together all of the ingredients.
Grease a donut pan with coconut oil and spoon batter in about 1/2 way. (They will get too tall if you fill them up to the top, but if you do or if they come out too muffin like, you can always trim the bottom half). (Tip: If you don’t have a donut pan, which I didn’t, use a mini muffin pan and just make tin foil molds about the shape of a wine cork and while carefully holding them in place, pour in the batter around it. To keep them hollow, don’t make them hollow.)
Bake for 13-15 minutes or until a knife comes out clean.
To make the glaze, blend together all of the ingredients until you get your desired color. If you don’t have a blender, you can muddle the berries, too. This part is honestly where you can wing it and have fun with it, playing around with the ingredients until you get a texture/color you like!
*If you want to make more than 1 glaze, make each one in a separate bowl and repeat ingredients for each