Place kombucha, coconut crème, coconut oil, vanilla and lemon juice in a small bowl. Whisk until combined. Set Aside. In a large bowl, add flours, baking powder, salt, cardamom, and coconut palm sugar. Mix together. Add liquid ingredients to dry mixture. Stir until combined. Pour batter into a greased doughnut pan about half full. You could also pipe in with a pastry bag. Bake at 350 degrees for 15 minutes. Remove and set aside. Mix pumpkin pie spice and turbinado sugar together and place in a shallow pan. Dip cooled doughnut in melted butter then dust with sugar on both sides. Enjoy!
Desserts
Living In Gratitude Doughnuts with Pumpkin Spice Sugar
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