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 is optional.

Add almond flour, baking powder, a little salt and a couple spoons of Dutch processed cocoa and mix thoroughly with a spatula; with no gluten, it cannot be overmixed.

Spray the donut pan generously with vegetable oil. Scrape the sticky batter into a zip top bag, cut an inch off the corner and pipe into the pan, topping up evenly.

Press the tops level with a wet finger and tap the pan on the counter.

Bake in the center of a 375 degree oven 9 or 10 minutes, until a skewer comes out clean. Rest in the pan 10 minutes, then turn out and cool to room temperature.

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