NOTE: I use my Easy Raspberry Sauce, Easy Raspberry Syrup /Pulp Recipes for these tasty bites. Please hop over to the Easy Raspberry Sauce recipe for steps on how to make it. Combine all dry ingredients, oat flour, almond flour, baking powder, and sea salt in a small bowl. Set aside.
In a large bowl, whisk together the Chandler Honey Créme Brûlée Honey with the almond milk (which will help loosen up the honey), then add the rest of the wet ingredients, coconut oil, egg, and vanilla paste. Whisk until everything is well combined. Slowly add the dry ingredients to the wet ingredients and whisk until well combined and the batter is nice and smooth. The thickness should be like pancake batter. Thick, but still slide off your spoon. Let it sit for a couple of minutes.
Preheat the oven to 350 °F
Spray doughnut trays with cooking spray. Wipe access oil with a paper towel.
Spoon the batter into the doughnut tray, 2 TBSP worth of batter in each cavity, roughly ¾ filled. It should not surpass the circular hole in the middle. Do not be tempted to add more, as it will close up the doughnut hole once baked. If that does end up happening, I have a trick on how to remedy that in the notes below.
Now it's time to add the Raspberry Pulp. Add ¼ tsp to the batter around each doughnut cavity and then again for a total of ½-1 tsp of Raspberry Pulp (adjust to your liking). Gently swirl it into the batter with a toothpick to create a marble effect (it will look really pretty once baked!). Once done, gently shake the tray to even out the batter. Place in oven to bake. Bake doughnuts for 15-16 minutes or until lightly golden brown. Be sure to do the toothpick test. Once it comes out clean, you are good to go. Just be sure to keep close on them to ensure you don't overbake. Remove from the oven and let it cool for 5 minutes. Once cooled, remove them from the doughnut pan and place them on a wire rack, plate, or platter to cool down completely.
You will have some batter leftover, which can be used to make Mini Doughnuts.