Mini Donuts

1. Preheat your oven to 350F and  grease mini donut pan with oil. Don’t skip this part, even if your pan says non-stick*
2. In a medium sized bowl combine olive oil, applesauce, maple syrup and vanilla extract.
3. In a large bowl combine Bob’s Red Mill cassava flour, tapioca starch, tigernut flour, sea salt, baking soda and carob powder (if desired).
4. Make a well in the center of the dry ingredients, add in the wet ingredients and combine.
5. Make gelatin egg by first combining gelatin and apple cider vinegar in a small bowl.  Next, add in hot water and use a fork to whisk mixture until it is frothy and gelatin is fully combined.
6. Fold gelatin egg into batter. This should loosen the batter significantly.
7. Transfer batter to piping bags (or use a ziplock bag with one corner snipped off) and squeeze into your greased mini donut cavities.
8. Bake in the middle rack of the oven for 10 minutes. If baking chocolate donuts, bake only for 8.5-9 minutes.
9. Allow donuts to cool at least 10 minutes and then use a knife to loosen the edges of the donuts before flipping over onto a cooling rack to cool completely before glazing.

Pastel Glaze

1. In a large bowl combine almost melted palm shortening, maple syrup, tapioca starch and sea salt.**
2. Divide the icing into three bowls for the three different colors (pink, lavender and green).
3. To create green icing, add 1/4 tsp matcha to one of the bowls.
4. To create pink and lavender icing, place blueberries (or blackberries) and raspberries (or strawberries) in two saucepans with an equal amount of water and bring to a simmer.
5. Using the back of a spoon, break the berries down and allow the mixture in each pan to simmer until it is reduced to 1/4 cup of liquid.
6. Use a sieve to strain the thick and pigmented liquid from the berries into two bowls.
7. Add a few drops of the pigmented liquid to your icing until the desired color is achieved.
8. Spoon glaze onto mini donuts and enjoy.