Paleo Sugar Cookie Donuts

1/2 cup coconut flour
1 egg
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
3/4 cup almond milk
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp stevia
pinch of nutmeg

The frosting recipe she recommends on her site is

2 tbsp peanut butter or almond butter
1 tbsp honey
1 tbsp coconut sugar
1 tbsp raw cacao powder (or unsweetened cacao powder)
2 tbsp almond milk

Mix all of the ingredients in a small bowl. Taste and adjust the ingredients, as needed. More honey, almond milk, or almond butter/peanut butter may be required.

The frosting should be thick and not too sweet, but the beauty of recipes is that you make it how you like it.

Preheat oven to 350 degrees F.

In a large bowl, combine coconut flour, baking powder, baking soda, and salt. Make a well in the middle and add the remaining ingredients (start with only 3/4 cup almond milk). With a fork, mix all making sure to smooth out any clumps from the coconut flour.

Let rest for a few minutes for the coconut flour to soak up all the liquid it will. If your batter is too thick, add a few more tablespoons almond milk. Consistency should be close to thick pancake batter.

Grease mini bundt pans, doughnut pans (I wish I had one!), or any other pan you’d like. Spoon the batter, evenly into your pans, filling your pans as much as you’d like.

Bake for about 20 minutes, then let cool before eating! Noms.

Serving Size: makes 3 "bundt" donuts