Blueberry Lavender-glazed chocolate pumpkin donut recipe by Sarah of Sculptedkitchen for anyone looking for an herbal and antioxidant-rich fall treat.
"For the donuts:
🍩 1 cup of all-purpose flour
🍩 1/2 cup of coconut sugar
🍩 1/4 cacao powder
🍩 2 Tbsp melted coconut oil
🍩 1.5 tsp baking powder
🍩 pinch of salt
🍩 pinch of nutmeg
🍩 pinch of cinnamon
🍩 1/2 cup of almond milk
🍩 1/2 tsp of ACV
🍩 1/2 tsp vanilla
🍩 1 flax egg
🍩 4 Tbsp pumpkin purée
.
Preheat oven to 350F. Combine all the wet ingredients in a separate bowl. In a second bowl, mix the dry ingredients. Then add the wet ingredients to the dry ingredients. Put them into a donut mold & bake for 9-10 minutes. Let cool completely before attempting to glaze.
For the glaze:
* 1 cup of wild blueberries
* 1- Tbsp lavender bud and a few of its flowers for garnish
* 3 cups of icing sugar
* 2 Tbsp oat milk
* 3 Tbsp blueberry mixture after sieved
* if available, add 2 tsp of blue spirulina
.
Boil both blueberries & lavender on low heat for 10 mins.
Strain & keep the pulp for jam. Add all the ingredients together in a medium bowl & mix on high for 30 sec. If it’s too thick or too thin add more icing sugar or milk, respectively. Dunk w/ a fork & leave on wire rack. Decorate!"
.