Instructions

For cake donuts:

1. Preheat the oven to 375 degrees. Grease donut pan with coconut oil.
2. In a large bowl whisk together Flourish Vanilla Protein Pancake Mix, Liva date sugar, baking powder and salt until combined.
3. In a medium bowl, whisk together eggs, almond milk, sour cream, vanilla and coconut oil until combined. 
4. Add wet ingredients to dry ingredients and stir until combined. Batter will be on the thick side. 
5. Fill the donut pan 2/3 full and bake for 8-9 minutes. Cool for several minutes, then remove donuts from the pan and cool on a rack. 

For raspberry glaze:

1. First, make the raspberry reduction:
   In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.
   Pass the raspberry mixture through a sieve to remove the seeds and skin. Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1/4 cup. Allow to cool.

2. Mix together the powdered/icing sugar, raspberry reduction and lemon juice. Slowly add the water, one tbsp at a time, mixing well after each addition, until you get the desired glaze consistency. 

3. You can make multiple shades of pink glaze by adding the raspberry glaze gradually – this way, you can go from the lightest of pinks, to a vibrant bright pink!

4. Dip one side of the cooled donuts into the glaze, and set them onto a cooling rack to allow the excess glaze to drip away.

5. Before the glaze sets, decorate with sprinkles of choice.

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