Paleo Spinach Donuts

Ingredients:

• 1 cup almond flour
• ½ cup tapioca flour
• ¼ cup coconut flour
• 2 TBS coconut sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• ½ cup almond milk
• ¼ cup coconut oil (melted)
• ¼ cup honey
• 2 cups spinach
• 2 eggs
• 1 tsp pure vanilla extract
• ½ cup Paleo Powdered Sugar
• ½ tsp matcha powder
• 1 TBS almond milk (or to your desired consistency)

Instructions:

Make the Donuts:

1. Preheat oven to 350 degrees F and lightly grease a donut pan.
2. In a large bowl combine almond flour, tapioca flour, coconut flour, coconut sugar, baking powder, baking soda and sea salt. Set aside.
3. In your Vitamix, add almond milk, coconut oil, honey and spinach. Blend, starting on low and increasing to medium speed, until mixture is completely smooth and green.
4. Add eggs and vanilla and pulse to combine.
5. Pour wet ingredients into the large bowl with your dry ingredients and gently mix until combined. Let the mixture stand for 5 minutes.
6. Evenly divide the batter into your prepared donut pan, filling each “well” about ¾ of the way full.
7. Bake for 10-15 minutes.
8. Let sit in the pan for 3 minutes before removing to a wire cooling rack. Cool completely.

Make the glaze:

1. While the donuts are cooling, make the glaze.
2. Whisk all glaze ingredients together in a small bowl. If you would like a thinner glaze, add more almond milk. If you would like a thicker glaze, add more powdered sugar.

Assembly:

1. When donuts are completely cooled, drizzle them with glaze.
2. Let sit at room temperature or in the refrigerator until the glaze is hardened!
3. Eat immediately.

Storage:

1. Store the donuts in an airtight container in the refrigerator for up to 2 days.
2. Note: If you glaze them the donuts could become a a little soggy if not eaten the day they are made.