Baked Matcha Latte Donuts with Lion's Mane, Reishi, Chaga and Turkey Tail

Three of our favorite things in one: organic matcha, functional mushrooms and donuts. This recipe makes for a delicious treat that helps support balance* and immune health*. Grab the recipe below!

Donuts

• 1 egg
• ⅔  cup unsweetened greek yogurt
• 2 tbsp pure maple syrup
• ½ cup coconut sugar
• 1 tsp vanilla extract
• 2 tbsp Om Matcha Mushroom Blend
• 1 tsp baking powder
• 1 cup oat flour
• ½ tsp salt
  
  Matcha Glaze
• ⅔ cup powdered sugar or powdered monkfruit
• 1 tbsp Om Matcha Mushroom Blend
• Milk of choice, to thin

Directions

1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a couple donut pans.
2. In a large mixing bowl, whisk together the egg, yogurt, coconut sugar, maple syrup, and vanilla until combined.
3. In another bowl, whisk together the matcha blend, baking powder, oat flour, and salt until combined.
4. Fold the dry ingredients into the wet until just combined.
5. Divide the batter evenly between the donut pans and bake for 10-12 minutes or until a toothpick comes out clean.
6. Let cool in the pan for about 10 minutes, and then transfer to a wire rack to finish cooling.
7. To make the glaze, combine the powdered sugar, matcha blend, and 1 tbsp milk at a time until a drizzly/dippable consistency is reached. If it becomes too thin, add a little more powdered sugar.
8. Once the donuts are cooled, drizzle with the glaze, or dip the top half into the glaze, and then back onto the wire rack to set.
9. Store in the fridge in an airtight container.