1. Preheat the oven to 400 degrees. Oil the doughnut pans with coconut oil and set aside.
2. In a liquid measuring cup, add the 1 tablespoon of white vinegar and fill to 1 cup with nut or hemp milk. Set aside.
3. In a large mixing bowl, add the flour, ground flaxseed, coconut sugar, baking powder, cinnamon and salt. Using a whisk, stir to combine. Set aside.
4. In a small mixing bowl, combine the vanilla, maple syrup, eggs and coconut oil. With a hand mixer, mix on medium speed for 2-3 minutes until well combined.
5. Alternating, add 1/2 of the milk mixture to the large bowl. Using the hand mixer to combine on medium speed. Then add 1/2 of the egg mixture. Mix again on medium speed. Then, add the rest of the milk mixture, mix again – and the rest of the egg mixture, mix again. (Alternating mixing creates a smooth and creamy buttermilk dough that is perfect for this gluten free donut recipe.)
6. Fold in the 1/2 cup of cooked bacon, chopped until well combined.
7. To a large decorating bag or 1 gallon plastic bag (cut a small piece the size of your thumb off the corner when filled), add all of the donut dough to the bag and begin piping into the donut pan.
8. Bake for 12-15 minutes, or until a toothpick inserted in the middle comes out clean. Remove donuts from pan and let cool on a wire rack.
9. Once cooled, frost the gluten free donuts with the cream cheese frosting (see below), then garnish with chopped bacon. Love salty donuts? Sprinkle just a little pink himalayan sea salt, to taste.

CREAM CHEESE FROSTING INSTRUCTIONS:

1. In a large mixing bowl, add the coconut cream cheese (preferably room temperature) and beat with a hand mixer on high until light and creamy.
2. Add in the maple syrup and beat again until well combined.