Step 1

Prepare your flax egg by mixing 1/2 tbsp of ground flax with 1 1/2 tbsp water; stir well and set aside for 5 minutes.

Step 2

Combine the oat flour, turmeric, cardamom, cinnamon, pepper, and baking powder to a bowl and mix together.

Step 3

Add in the mashed banana, 3 tbsp of almond milk, vanilla extract, and flax egg. Stir well.

Step 4

Pour into a donut mold, filling each donut up around 2/3 of the way. This made 4 donuts for me, but note that your donut mold may be slightly larger or smaller.

Step 5

Bake at 350ºF for 35-40 minutes, or until an inserted toothpick can come cleanly out of a donut

Step 6

While the donuts are baking, prepare the chocolate frosting: simply peel the roasted sweet potato and add it to a food processor with the cacao powder, remaining tbsp of almond milk, and optional maple syrup, blending until thick and creamy

Step 7

Remove the donuts from the oven and let cool slightly

Step 8

Frost the donuts using either a piping bag or a knife, and top with any additional toppings you desire. I added some cacao nibs and a drizzle of tahini to mine!