🌟Happy Friday 🌟
Sometimes we just want to be “fun Mum”
and thanks to this amazing recipe from @ you can give the kids and yourself a treat and feel good about it😊🌟
Cordyceps, which is the medicinal mushroom recommended in this recipe, is a powerful immune booster. It stimulates the immune system by increasing the number and boosting the activity of natural killer cells (a type of white blood cell), which protect the body from viruses and bacteria.
🌟Gluten-free Cordyceps Cardamom Doughnuts🌟
1 Cup Gluten Free Baking Flour
1 tbsp Cordyceps
1 tsp cardamom
1 Tsp Baking Powder
1/2 Cup Coconut Sugar
1/4 tsp Teaspoon Salt
1/2 Cup Unsweetened Almond Milk + 1/2 tsp Apple Cider Vinegar (let sit for a few minutes to form a "buttermilk")
2 Tsp Vanilla Extract
3 Tbsp Coconut Oil, melted and cooled
2/3 cup of coconut cream (full fat, not milk)
2 tbsp coconut oil
2 tsp vanilla extract
1 tbsp raw honey .
•Preheat oven to 180c and prepare a doughnut pan with non-stick baking spray. Set aside.
•In a medium bowl, combine flour, Cordyceps, baking powder, cardamom, coconut sugar and salt. Stir until well combined.
•In a small bowl, whisk together the almond milk, apple cider vinegar, egg and vanilla extract until well combined. Slowly pour in the coconut oil and whisk until the mixture is smooth.
•Add the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Pour the batter into the doughnut pan
•Bake at 180c for 9-12minutes or until golden brown and an inserted toothpick comes out clean. Remove from the oven and allow to cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.
•For the frosting, use the thickest part of the coconut cream, leaving behind any water. Add the vanilla and coconut oil and honey
•Using a whisk or a hand held electric mixer, whip until smooth. Place in fridge to chill and harden.
•Spread onto doughnuts and add your favorite toppings ✨🌟✨
All love and yum yum yum 🌸🌟🌸