Maple Peanut Butter Snack Doughnuts
[Vegan, Gluten-Free]

To Make the Doughnuts:

1. Make the flax eggs by combining flax meal with water and setting aside to gel.
2. Pour oats into a food processor or blender and pulse until almost as fine as flour (it's okay if there are still a few unground oats, it will add texture). Pour into a separate bowl and add flax eggs, syrup, peanut butter, and water to the processor. Pulse until smooth, then add the remaining ingredients for doughnuts and again pulse until smooth. Pour in your ground oats and pulse just to mix in.
3. Grease a doughnut pan with oil and dust well with cornstarch or arrowroot powder. Spoon batter into pan molds and fill each of 10 slots until slightly heaping over thr rim. Bake for 18-22 minutes or until lightly browned on top. Remove from oven and cool completely before gently loosening from pans with a spoon.

To Make the Glaze:

1. Whisk together maple syrup, coconut milk, and cornstarch (or arrowroot) in a small saucepan until smooth. Add water and cinnamon and place over low heat. Cook, stirring constantly, until the mixture just begins to thicken.
2. Remove from heat and stir in vanilla and coconut oil until smooth. Allow it to cool for at least 5 minutes, the pour over cooled doughnuts and serve as soon as possible.
3. Store in an airtight container for up to five days.