Make the Donuts

1. Pre-heat oven to 180C / 350F
2. In a big mixing bowl, combine almond milk and apple cider vinegar and let sit for 10 minutes. It should curdle slightly.
3. Add vanilla extract, maple syrup and oil. Whisk to combine.
4. Process quick oats in a food processor or high-speed blender until the texture resembles a fine powdery flour.
5. Add salt and baking powder, and blitz to combine.
6. Add dry flour mixture to mixing bowl, and gently fold it into the liquid mixture until combined. Do not over-mix.
7. Fill donut pan with batter (about 2/3 full).
8. Bake for 10 minutes or until an inserted stick comes out clean.

Glaze the Donuts

1. Line a tray or plate with parchment paper.
2. Chop white chocolate into small pieces.
3. Melt white chocolate and coconut oil in a bowl in a double boiler or microwave.
4. Sift in 2 tsp matcha powder and whisk until combined.
5. Dip a donut in the matcha chocolate mixture and let excess drip off then transfer to parchment paper. Repeat for all donuts.
6. Transfer donuts to fridge and let set for 10 minutes.
7. Enjoy!