1 1/2 tsp baking powder
1 tsp bicarb soda
1 tsp cinnamon
1 banana - mashed
1 tsp vanilla extract or bean
1 cup coconut cream
Dried rose petals
1 cup The Wholefood Pantry Buckwheat Flour
3/4 cup The Wholefood Pantry Coconut Sugar
pinch of The Wholefood Pantry Himalayan Salt
1/2 cup The Wholefood Pantry Maple Syrup
1/4 cup The Wholefood Pantry Coconut Oil, melted
4 cups The Wholefood Pantry Desiccated Coconut
1. Preheat oven to 180 degrees.
2. Mix buckwheat flour, coconut sugar, baking powder, bicarb soda, cinnamon and salt together in a bowl. Add in half of the maple syrup, coconut oil, banana, egg and vanilla extract and stir to combine.
3. Pipe into donut moulds and bake for 10 minutes or until cooked through.
4. Allow to cool in moulds for a few minutes then carefully turn out onto a tray.
5. To make the coconut glaze, place the desiccated coconut into a food processor or thermomix and blend until it becomes a liquid, it can take a little while to break down the granules, you may need to stop the mixer and push the coconut down at the sides with a spatula.
6. Transfer to a mixing bowl and stir through remaining maple syrup and coconut cream until combined.
7. Divide into three separate bowls and stir through latte powders 1 tsp at a time until you have the desired colour, of pastel pink, blue and purple (combine velvet and mermaid lattes in equal measures for the purple colour).
8. Mix a tsp of velvet latte with a couple of drops of water to make a concentrate. Drip a few drops into the pink mix and swirl around with a fork to give a slightly marbles effect. Do the same with the purple and blue colours.
9. To glaze the donuts, dip the donut face down into one of the glazes. Then spoon over a little of the other glaze colours to get the unicorn effect. Mix and match your colours.
10. Set glazed donuts in the freezer for 20 mins or the fridge for an hour or two.
11. When ready to serve, top with edible glitter and dried rose petals.