For the donuts: Preheat oven to 200°C (400°F). Grease and flour a standard sized donut pan. In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. In a small bowl whisk the egg, almond milk, canola oil and vanilla extract. Add the wet ingredients to the dry ingredients, mix until incorporated. Gently fold the dried fruits and the walnuts. Spoon batter into the donut molds, filling almost to the top. Bake for 15 minutes, or until a toothpick inserted in the middle of the donut comes out clean. Allow to cool for 10 minutes. For the glaze: Blend until smooth the walnuts, maple syrup, coconut oil, almond milk, vanilla and salt. Dip doughnuts into glaze, allow glaze to drip back, transfer to a wire rack to set. Sprinkle with the pomegranate seeds. Enjoy!