For the Doughnuts

• Preheat oven to 350 degrees.

• Spray 2 (6 doughnuts each) doughnut pans with cooking spray and sprinkle with some almond flour. Tap out the excess flour.
• In the bowl of a food processor fitted with a steel blade, combine the almond flour, baking soda, salt, cinnamon, and nutmeg. Pulse a few times to combine.
• Add the remaining doughnut ingredients and process until smooth.
• Scrape the dough into a large food storage bag, snip off about ½ inch from one corner and pipe the batter into the prepared pans filling each hole almost full.
• Bake for 15 minutes or until the doughnuts spring back when touched lightly and a toothpick inserted into the center comes out clean.
• Let cool in the pans for 5 minutes then remove the doughnuts to a wire rack to finish cooling.

For the glaze:

• Put the organic coconut palm sugar and tapioca starch in a clean coffee or spice grinder (or in a high powdered blender) and process until it looks like powder.

• Put into a bowl, stir in the cinnamon and vanilla. Stir in some almond milk, one tablespoon at a time, until it turns into a thick glaze.
• Place a piece of waxed or parchment paper under the cooling rack and drizzle the glaze onto the doughnuts.