Matcha Donuts

Recipe courtesy of Caitlin Shoemaker of frommybowl.com

1 cup	oats, ground into flour (quick or rolled)
1/4 cup	brown rice flour (sub all-puprose if not gluten free)
3 tablespoons	Rishi Everyday Matcha, sifted
1/2 cup	packed medjool dates (about 5 to 6 large)
1/4 cup	coconut butter, melted (on the stove or microwave)
2 tablespoons	ground flax OR ground chia seed + 6 tablespoons water
1 teaspoon	apple cider vinegar
1 teaspoon	vanilla extract
1 teaspoon	baking soda
1 teaspoon	baking powder
1/2 teaspoon	salt
1 tablespoon	coconut sugar (optional - this will make the donuts sweeter)

Preheat your oven to 350F.
In a small bowl, prepare your vegan "egg" by combining 2 tbsp of ground chia OR flax seeds with 6 tbsp water. Stir and set aside for 5 or so minutes, or until thickened.
Pit your Medjool Dates, place them in a bowl, and cover them with hot water. Allow the dates to soak for 5-10 minutes, then drain. Once drained, process the dates in a food processor or blender with 2-3 tbsp water (if necessary) to form a date paste.
In a large bowl, combine the Oat Flour, Brown Rice Flour, Matcha Powder, Baking Soda and Powder, Salt, and (optional) Coconut Sugar. Stir well.
Add in the Date Paste, Chia or Flax Egg, melted Coconut Butter, Vanilla, Apple Cider Vinegar, and Plant Based Milk. Mix until an even batter is formed.
Evenly distribute the donut batter into 8 donut molds; I used silicone donut molds so I did not have to grease my pan, but if you pan is solid you will need to spray it with a nonstick cooking spray.
Bake at 350F for 18-20 minutes, or until an inserted toothpick comes out cleanly.
Once cooked completely, remove the donuts from the oven and let them sit in the baking tray for 5 minutes, then remove them and let them cool completely. If desired, you can top them with frosting at this point.
Store any leftovers in an airtight container at room temperature for up to 5 days.

Interested in watching the recipe video? View it here.