Yield: 12 servings
INGREDIENTS:
1¼ cup blanched almond flour
¼ teaspoon baking soda
3 Tablespoons pure maple syrup, grade B
¼ teaspoon almond extract
½ teaspoon vanilla extract
2 Tablespoons coconut oil, melted
1 teaspoon apple cider vinegar
2 eggs, at room temperature, whites and yolks separated
Directions:
  1. Preheat oven to 350 degrees F.
  2. Generously grease your 6-mold doughnut pan with coconut oil.
  3. Combine the dry ingredients in a medium bowl.
  4. In another medium bowl combine all of the wet ingredients except egg whites.
  5. Mix the wet with dry and set aside.
  6. Beat the egg whites until firm peaks form.
  7. Gently fold the egg whites into the batter.
  8. Equally distribute the batter between the 12 doughnut molds.
  9. Smooth out the tops of each doughnut. Bake for 12-15 minutes until lightly golden.
  10. Allow the donuts to cool, remove from pan and then cool on a wire rack.