¼ cup coconut sugar or Panela sugar, lightly packed
¼ cup coconut oil, melted
1 tsp vanilla extract
1 egg, room temperature
½ cup hot water
2 tsp Moccona Classic Roast Instant coffee
1 cup whole spelt flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
2 Tbsp raw sugar, for topping
Preheat oven to 180°C. Wipe a doughnut tin with a bit of coconut oil or spray with cooking oil spray. Spread sugar for topping on a small plate and set aside. Combine hot water and Moccona coffee and allow to cool to room temperature.
In a large bowl whisk sugar and coconut oil. Add egg and vanilla and whisk for 30 seconds until smooth. Stir in coffee then sift over dry ingredients and whisk once more until just combined.
Scrape batter into a piping bag or a large measuring jug with a spout. Fill prepared doughnut tin rounds almost to the top edge of each hole.
Bake 8 minutes until a toothpick inserted into a doughnut comes out clean. Remove from tin one at a time, immediately pressing both sides of each doughnut into plate of sugar. Cool completely on a wire rack.
Serve with a cup of Moccona coffee for the perfect morning (or afternoon) treat.