Guest chef: Stephi Paige • IG @stephi.paige
1/8c coconut oil (melted)
1/2c + 3 tbsp almond milk
1 tbsp apple cide vinegar
6 tbsp maple syrup
1 tsp vanilla extract
2/3 cup of almond flour
2/3 cup of cassava flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp Yourlixir matcha powder
1 tbsp coconut oil melted
2 tbsp thedateladysyrup (or maple/
1/4 tsp Yourlixir matcha powder
Preheat oven to 350 degrees. Mix wet ingredients in a bowl. Slowly add in the dry ingredients and mix well. Add to donut pan (I use silicon donut holders so I don’t have to spray the bottoms). Bake for 20 min. Take out and let cool on a rack. For the glaze, melt the coconut oil and add the rest of the ingredients. While the donuts are still warm dip each one into the glaze and top with coconut shreds (or any topping you choose!) Let them completely cool before storing.
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