- Preheat the oven to 400 degrees. Oil the doughnut pans with coconut oil and set aside.
- In a liquid measuring cup, add the 1 tablespoon of white vinegar and fill to 1 cup with nut or hemp milk. Set aside.
- 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.
- 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.
- 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.)
- Fold in the 1/2 cup of cooked bacon, chopped until well combined.
- 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.
- 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.
- 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:
- 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.
- Add in the maple syrup and beat again until well combined.
