Gluten-Free Dream: Irresistible Matcha Donuts with Cassava Flour

Directions

1. Preheat your oven to 350°F (175°C).

2. Grease a donut pan with non-stick cooking spray or lightly brush with oil.
3. In a large bowl, whisk together Tonomi's cassava flour, tapioca flour, granulated sugar, baking powder, baking soda, salt, and matcha powder.
4. In a separate bowl, whisk together milk, melted coconut oil, eggs, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
6. Spoon the batter into the prepared donut pan, filling each mold about two-thirds full. Use a piping bag for easier filling if desired.
7. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean.
8. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9. In a small bowl, whisk together powdered sugar, matcha powder, and 2-3 tablespoons of milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
10. Once the donuts are completely cool, dip the tops into the matcha glaze, allowing any excess to drip off.
11. Place the glazed donuts back on the wire rack to set.