Gingerbread Carrot Cake Donuts

Step 1

In a small bowl, mix the ground chia seeds and water with a whisk, set aside for 2-3 minutes. Meanwhile, put all dry ingredients in a big bowl and stir until there are no clumps.

Step 2

Add all wet ingredients into the dry ingredients and stir with either a whisk or an electric hand mixer until the mixture is combined.

Step 3

Grease a donut mold with oil or vegan butter and fill in the batter.

Step 4

Bake in the oven at 375 degrees F (190 degrees C) for about 15-18 minutes and let the donuts cool.

Step 5

Put the Erythritol in a food processor or electric coffee/spice grinder and blend until it's a fine powder. You can use icing sugar instead of Erythritol. Put it into a small bowl, add the nut butter (or seed butter of choice) and plant-based milk and mix with a whisk. If the frosting is too thick add more milk. If it's too thin add more of the Erythritol/icing sugar.

Step 6

Frost the donuts and top them with crushed nuts or seeds of choice. Enjoy! Store leftovers in the fridge.