1 c gluten-free oat flour
1/2 c almond flour
1/2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/3 c coconut sugar
1 tsp alcohol free vanilla extract
1 tsp lemon juice
1 Tbsp maple syrup
1/2 c unsweetened almond milk
Preheat oven to 350 degrees. Add oat flour, almond flour, baking powder, baking soda, sea salt, cinnamon, and coconut sugar to medium bowl and whisk.
In small jug mix together vanilla, lemon juice, maple syrup, and unsweetened almond milk.
Pour on top the dry ingredients and stir with a spatula until mixed. The batter should be very thick but pourable - add a bit more oat flour or almond milk if needed.
Place the batter in a piping bag or zip-lock bag with the corner cut off. Pipe into a non-stick donut pan and bake for 12-14 min. Cool completely in the pan before serving.
