Pre-heat oven to 425°. Lightly spray a donut pan with cooking spray. Set aside.

In a large bowl, combine Pamela’s All-Purpose Flour Artisan Blend, Pamela’s Honey Graham Cracker “flour”, baking powder, baking soda and salt.

In another large bowl, cream together the granulated sugar, brown sugar, and coconut oil. Beat in the Greek yogurt and egg. Stir in the lime zest, key lime juice, and vanilla extract.

Add the dry ingredients to the wet ingredients, mixing well. Pipe the dough into the prepared donut pan.

Bake at 425° for 5 minutes, then lower the temperature to 350° and continue to bake for another 7 minutes, or until the donuts are lightly golden.

Remove the donuts from the oven and transfer to a wire cooling rack.

Once donuts are cool, combine the powdered sugar, fresh key lime juice, and fresh lime zest in a shallow, wide bowl to make the glaze. Dip the donuts into the glaze, and then top with crushed gluten-free graham crackers, if desired.