Hayl's Kitchen

Donuts:
1 In a food processor, combine gluten free, whole wheat pastry flour, sugar substitute, cacao/cocoa powder, baking powder, and butter, and process until combined to form a rough crumbles.
2 Alternatively, whisk the dry ingredients in a bowl and use 2 knives or a pastry cutter to cut the butter into the dry mix.
3 In a large bowl, stir together milk and yogurt.
4 Add dry mixture into bowl and mix with a spoon to until just combined. You should have a shaggy dough.
5 Lightly dust a work surface and hands with cocoa powder, transfer dough to surface and knead until smooth - about 30 seconds. The dough will be slightly sticky.
6 Divide dough into 6 pieces and roll into logs about 7” long.
7 Shape logs into a ring; Overlap and pinch ends together.
8 Line air fryer basket with parchment paper and place rings in, leaving sufficient space in between.Work in batches if needed
9 Cook at 350°F for 12 minutes.Transfer to cooling rack to cool.
Chocolate Glaze:
1 Place the chocolate chips (or chopped chocolate) and coconut oil in a large microwave safe bowl and microwave at 30 second intervals, stirring - for about 1½ minutes until completely melted.Allow to cool about 2-3 minutes.
2 Dip donut holes in chocolate, shake off excess and set down on cooling rack (dry side down).