1 c. spelt flour

1/2 T. baking powder

1/3 c. date sugar

1/4 t. salt

3/4 c. almond milk (room temperature)

3 T. coconut oil (melted)

1 t. vanilla

1 t. apple cider vinegar

Preheat oven to 350 degrees. Combine dry ingredients. Whisk until blended. Combine wet ingredients (make sure your milk is room temperature or things will get icky, and you don’t want that). Add wet to dry. Or dry to wet…I can never tell the difference. Stir until just combined. Place batter in quart size baggie. Cut off bottom corner of bag, keeping the size of the hole the size of the desired donut. Squeeze batter into donut pan. Bake for 15 minutes. Let cool for 5 minutes before turning onto a cooling rack. Frost as desired!