• Mix all dry ingredients in a bowl.  Almond flour tends to clump, if you run into this problem, just use a fork, spoon or hand to break down Ingredients until finely mixed.
• Next take wet ingredients and incorporate into dry mixture. Again making sure to break up any lumps to get nice smooth consistency.
• Let your batter sit for 5-7 minutes, it will grow in size and slightly thicken as well.
• Spoon the batter into a WELL GREASED doughnut pan. This is a very delicate doughnut and if you have to force them out, they will likely break. Ideally you want them to just 'pop' out, so make sure to generously grease the pan!
• Put into a preheated oven at 375° F for 14-16 minutes.
• Check at the 14-minute mark, depending on your oven they may cook more quickly.
• Take out of the oven and let cool for 10-15 minutes before gently removing doughnuts from pan. Make sure they are completely cooled before topping.

For the cinnamon/sugar mixture:

• Mix 4 tbsp cane sugar and 1 tsp cinnamon in shallow bowl then brush tops of doughnuts with a bit of oil and lightly press doughnuts into the sugar mixture, so the top is thoroughly coated. You can use either this topping or the simple sugar icing below

For the simple sugar icing:

• Use 1/2 cup powdered sugar and whisk in 1-3 tsp non dairy milk. The amount will vary depending on your preference. Mix until you have a consistency to your liking. Then drizzle over top of doughnuts.