Almond Cinnamon Doughnuts

1 cup blanched almond meal

1/4 - 1/2 cup honey (or to taste)

1 tsp baking powder

2 tsp Changing Habits Ceylon Cinnamon

1/4 cup unsalted butter, melted

1/4 cup milk of choice (we used almond)

2 large eggs

Pinch of Changing Habits Seaweed Salt

1-2 tsp vanilla essence

2 tbsp buckwheat flour

Sugar Cinnamon Coating

2 tsp Changing Habits Ceylon Cinnamon

1/4 cup Changing Habits Rapadura Sugar

2-3 Tbsp melted unsalted butter

Preheat the oven to 180C. Grease a doughnut pan well.

In a large bowl, stir together the almond flour, baking powder, cinnamon, and salt.

In a small bowl, whisk together the melted butter, honey, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.

Transfer the batter evenly into the doughnut tray, filling them 3/4 of the way. Bake for about 12-15 minutes, until golden.

Meanwhile, in a small bowl, stir together the sugar and cinnamon for the coating.

When the doughnuts are ready, remove them carefully from the doughnut tray and transfer them to a cutting board. Brush both sides of one doughnut with the melted butter using a pastry brush, then press/roll in the cinnamon coating. Repeat with the remaining donuts.

Serve and enjoy them warm.

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