Preheat your oven to 350F while you prepare your batter.

In a large bowl, whisk together maple syrup, apple sauce, lemon juice, apple cider vinegar and vanilla extract until smooth.

Sift in chickpea flour, rice flour, arrowroot powder, baking powder, baking soda and salt. Use a spatula to combine mixture until smooth. Mixture may poof up a little bit--this is ok!

Transfer your mixture into donut mold. I recommend using a piping bag, to pipe into the mold, or spoon in but then remove any air bubbles using a toothpick. This will allow for even baking and no craters in your donuts!

Bake in the oven for 15-17 minutes and use a toothpick to check they are cooked through. Toothpick should come out clean! I baked for approx 16 minutes exactly, but this was my first time using a silicon baking mold too. Trust the toothpick!

While the donuts are baking, prepare icing by combining all ingredients in a small bowl and mixing until smooth.

Next, prep chia jam (if using), by adding blackberries, water and maple syrup to a small covered sauce pan on low heat. Allow the blackberries to burst, and using a spatula or other utensil, smush them down to break down. Add chia seeds and stir, remove from heat and allow to thicken.

When donuts are ready, remove from pan and allow to cool completely. Dip each one into icing, and let excess icing drip off of a cooling rack.

Spoon chia jam into the center of each donut if desired. I recommend adding jam when you intend to eat, so it doesn't cause the donut to go soggy otherwise.