2 tbsp coconut flour
1 cup gluten free flour blend
2 1/2 tsp baking powder
2 tbsp flax meal
1/3 cup sugar (we used xylitol)
1/2 cup sweet potato puree
1/2 cup buttermilk (1 cup coconut milk with 2 tbsp apple cider vinegar, let sit 10 minutes)
3 tbsp coconut oil (or oil of choice)
1/4 tsp nutmeg, or
1/8 tsp cayenne, or
3 tbsp nutritional yeast, and/or
1-2 tbsp chopped persimmons (for a more persimmon like flavor)
place sugar, sweet potato puree, coconut oil into a bowl. stir together then add in your dry ingredients. end with adding in buttermilk and stir till combined. add in your additional flavorings.
pipe or scoop batter into donut pan that is lightly oiled . can use muffin pan if you do not have donut pan.
bake at 350 for 16-20 minutes.
the donut pan we use is this 6 donut pan from amazon (no affiliate)
once donuts are done remove from pan and let cool on cooling rack as you get your frosting ready.
Persimmon Tahini Frosting:
1 fuyu persimmon
1-2 tbsp tahini
mix the frosting together in a small food processor till smooth. may need to add a little water, or could add in some maple syrup. we left ours savory!
spread onto the donuts. and enjoy!