Preheat the oven to 180 degrees C and lightly grease a 6-hole donut pan.
Mix together the flours, Natvia, cinnamon and bicarb in a powder.
Whisk together the milk and apple cider vinegar and leave to stand for 5 minutes. Also, in a separate bowl or cup, mix together the flaxseed and water and stand for 5 minutes.
Add the flax eggs to the milk mixture along with the apple puree and vanilla then pour into the dry ingredients and stir well to combine.
Spoon between the donut holes to reach the top and bake for 15-20 minutes until risen and golden. Leave to cool then pop out and onto a wire rack.
Meanwhile beat together the coconut yogurt, Natvia natural sweetener and coconut flour to form a slightly thick mixture. Divide between 3 small bowls and to each one add a different colour berry powder and beat until smooth. Chill until needed.
Once the donuts have cooled, spread 2 x with one of the berry frostings - make sure the top is fully covered. Add the freeze-dried berries and dust with extra powder if you wish - then enjoy!