Chocolate almond breakfast donuts

Whisk two large eggs, a couple tablespoons of vegetable oil and maple syrup vigorously for a couple of minutes until emulsified and a little foamy; vanilla extract optional.

Add almond flour, baking powder, a little salt and Dutch processed cocoa; mix thoroughly with a spatula until no almond flour remains. Overmixing is not a risk because almond flour has no gluten.

Spray the donut pan generously with vegetable oil.

Transfer the batter to a piping bag or zip top bag, cut about an inch off the corner and pipe it evenly into the pan, topping up each cavity with any remainder.

Press down and even the tops with a finger dipped in water; tap the pan on the counter to settle the batter.

Bake in the center of a 375 degree oven about 9 or 10 minutes, until a skewer comes out clean.

Leave in the pan 10 minutes so they don't break, then turn out and cool to room temperature.

Dip the tops in melted chocolate and smooth with a spoon; garnish while wet with toasted coconut flakes, chopped almonds or a few chocolate chips; let the chocolate firm up before serving.