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Contributor: Madeleine Trueman
Currently indulging in these delightful, adaptogenic donuts that are refined sugar-free, gluten and grain-free, yet have the added support of Reishi and Lion's Mane medicinal mushrooms to support our brain health and immunity. Beautifully finished with freeze-dried fruit and edible flowers, Madeleine Truman has blown us away with this recipe!

Donuts have always been the naughtiest and most delicious treat to me. There’ s something about the fluffy texture and delicious creamy icing that is so comforting and something so nostalgic about the smell that always fills the bakery aisle of a supermarket.

I loved the idea of being able to create a chocolatey, sweet ring of goodness that doesn’t leave you feeling bad afterwards. This recipe is refined sugar free, gluten & grain-free and packed full of delicious adaptogenic herbs. Eating one is like getting a warm hug from a childhood friend! Anyone that knows me knows my obsession with medicinal mushrooms and tonic herbs and I am always looking for more ways to include them in my diet. This ghee-based icing was the perfect way to pack a big herbal punch. 

These make a festive and colourful addition to any spread; or make a batch for yourself and enjoy with a warm cup of cacao. The delicious icing is versatile and will work well with any of your favourite adaptogens. I chose Reishi and Lion’s Mane for increased mind power and stress relief. Decorate these donuts with your favourite freeze dried fruit, edible flowers and chopped nuts. Enjoy!

Adaptogenic Cacao Donuts

(Makes 6 - 8)



 1 cup almond flour

2 eggs

3 tbsp. maple syrup 

1 tsp baking powder

1 tsp vanilla

1 tbsp raw cacao powder 


3 tbsp. ghee

1 tbsp. raw cacao powder

2 tbsp. maple syrup

1 tsp. arrowroot powder dissolved in a little water

1.5 tsp. Reishi powder

1.5 tsp. Lion’s Mane powder

1/2 tsp. salt 

Freeze dried fruit and edible flowers for decorating


Preheat oven to 330 degrees fan forced. Thoroughly grease a 6 hole donut mould with ghee or butter.

Place the almond flour, eggs, maple syrup, baking powder, vanilla and cacao powder in a bowl and whisk thoroughly. Transfer mixture to a piping bag.

Pipe or spoon the mixture into the donut moulds until half full. 

Place donuts in the oven and bake for 10-12 minutes or until darker in colour and springy to touch. 

Allow donuts to cool for 10 minutes then transfer to a wire rack. 

While the donuts are in the oven, heat the ghee over gentle heat in a small saucepan. Once melted, remove from the heat and whisk the maple syrup, cacao, Reishi, Lion’s Mane and salt through. Add the dissolved arrowroot mixture and continue to whisk while still warm. This will help to thicken the icing.

Allow to cool to room temp then dip the donuts in the icing before placing on a wire rack. 

Decorate with freeze dried fruit and edible flowers of your choice. Enjoy at room temperature!


Photos by Madeleine Truman

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