Maple Bacon Donuts

  • Prep Time 20 minutes
  • Cook Time 10 minutes
  • Total Time 30 minutes
  • Servings 12 donuts

Ingredients

Donuts

  • 2 ¼ cups Flourish Buttermilk Protein Pancake Mix 
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp ground cardamom
  • ¼ tsp ground ginger
  • 1 cup almond milk
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted and cooled
  • 1 tsp vanilla extract

Maple Bacon Topping

  • 1 cup powder sweetener
  • ½ tsp cinnamon
  • 2 tbsp maple syrup
  • 1 tbsp almond milk
  • 1 package (450g) Beretta Bacon Bits, cooked

Instructions

  1. Preheat the oven to 375F degrees and grease a donut pan with coconut oil. In a large bowl, whisk together Flourish, baking powder, baking soda, salt, cinnamon, allspice, cardamom and ginger. Set aside.
  2. In a separate bowl, whisk together almond milk, maple syrup, coconut oil, and vanilla extract until incorporated.
  3. Pour the wet ingredients into the dry and mix until combined. Be careful not to overmix.
  4. Spoon the donut mixture into a piping bag, or a large zip lock bag with a hole cut in the corner and pipe the batter into the pan filling 3/4 of the way full.
  5. Bake for 8-10 minutes or until a toothpick comes out clean.
  6. To make the glaze, mix all the glaze ingredients together in a shallow bowl until smooth. The mixture should be smooth and silky, but not too thin. 
  7. Once the donuts are cooled, dip them in the glaze and sprinkle cooked bacon on top. 
  8. Let sit for 30 minutes for the glaze to set.

(via flourishpancakes.com) Get 15% off using code "FLOURISH15"

About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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