Add the raspberries and blueberries to a saucepan. Add the lemon juice, 2 Tbsp of Natvia, and reduce over a medium heat. Strain berries into a bowl for later.
In a mixing bowl add flour, 1/3 cup Natvia, bi-carb soda, baking powder, pinch of salt. Mix ingredients until well combined.
In a separate bow, whisk up 1 egg. Add the butter milk and whisk with fork. Stir in the vegetable oil before pouring the wet mixture into the prepared bowl of dry ingredients.
Mix ingredients and add milk as required.
Spray a doughnuts tray (12 doughnut moulds) with oil. Spoon mixture into moulds.
Bake mixture for 10 minutes or until golden brown.
For the icing, peanut butter and vanilla essence, milk, and Natvia to a bowl, mixing well before adding each new ingredient. Add additional milk if required.
Spoon jam mixture into a piping bag.
Dip both side of doughnuts into peanut butter icing mix. pip jam onto doughnuts and garnish with peanuts.
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