Maqui glazed Buckwheat Donuts

Ingredients:
8oz buckwheat (ground)
¾ cup roasted almonds (ground)
¼ cup brown rice flour
1 tbsp tapioca flour
1 tsp baking powder
½ cup coconut sugar (by navitasorganics)
6 tbsp coconut oil
3 eggs
1 tsp ground cardamom
1 tsp nutmeg
300 g xylitol powdered sugar
4 spoons almond milk
1 tbsp maqui powder (by navitasorganics)

Method:
Preheat oven to 325F/165C. In a large bowl, whisk together all dry ingredients. In another small bowl, whisk together eggs and coconut oil. Slowly combine wet ingredients with the dry ingredients. Mix batter carefully until fully combined.

Fill well-greased (with coconut oil) donut pan, making sure each is ¾ full. Bake for 10-12 minutes. Let cool in pan for 10 minutes, then carefully remove donuts from the pan. Cool on rack before glazing. 

In a small bowl whisk together 3 tbsp of almond milk and the maqui powder. Add another tbsp of almond milk and the powdered sugar. Stir well and dip donuts into glaze.