dinanicola:

dunk this.

pumpkin spice baked doughnuts

vegan + gluten free version:
1¼ cup dates (i used golden dates)
1 cup coconut milk
½ cup coconut oil
6 tbsp apple sauce
1½ cup pumpkin puree (canned or fresh)
1 tsp cinnamon
½ tsp pumpkin spice
½ tsp sea salt
2 cups gluten free flour mix
1 tsp baking soda
coconut sugar + cinnamon

1. soak dates in coconut milk for at least one hour, then blend in food processor or blender to make a paste
2. preheat oven to 350 degrees
3. in a mixing bowl, blend oil, applesauce, date paste, pumpkin, cinnamon, pumpkin spice + sea salt +  mix well
4. add flour + baking soda + blend till smooth
5. grease doughnut pan with coconut oil then fill with mixture. cook for 15 – 17 mins or until doughnuts spring back when touched gently
6. allow to cool on a rack for 5 minutes, then place in a bag of sugar + cinnamon to coat well

paleo version:
2 ½ cups almond meal/flour
½ tsp baking soda
1 tsp cinnamon 
½ tsp pumpkin spice
2 – 3 pinches sea salt
1¼ cup dates (i used golden dates)
1 cup coconut milk
3 tbsp grass fed butter or ghee, softened
2 large eggs
1 tsp vanilla extract
1 cup pure pumpkin puree (fresh or can)

cinnamon glaze:
¾ cup coconut palm sugar
2 tbsp coconut oil
1 ½ tbsp tapioca starch
1 tsp cinnamon
3 tbsp coconut milk (or other non-dairy milk)

1. soak dates in coconut milk for at least one hour, then blend in food processor or blender to make a paste
2. preheat oven to 350 degrees
3. in a large bowl, combine almond meal, baking soda, salt, cinnamon + pumpkin pie spice + mix well
4. add in date paste, butter, eggs, vanilla + pumpkin + mix till smooth
5. grease doughnut pan with coconut oil then fill with mixture. cook for 15 mins or until doughnuts spring back when touched gently
6. allow to cool on a rack for 5 minutes + in the meantime blend cinnamon glaze ingredients in a blender, then glaze doughnuts

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