Sometimes you just need a donut. A yummy, satisfying, moist, flavorful donut. Comfort food that boosts serotonin a bit…or at least you feel like it does. I’m not talking about a fat-laden fried donut, but a deliciously light baked donut with a flavor packed glaze. These little beauties are some of my favorite treats because 1) they contain pumpkin – hello betacarotene! 2) they contain flaxseeds – lignans contain powerful antioxidants 3) they don’t contain added fat – which means I can eat these treats without getting a gut ache! So, get to your kitchen and whip up these lovely donuts. Then make a nice cup of tea, wrap up in a cozy blanket, and enjoy a delicious, nutritious DONUT! Yum!
1 1/2 cups gluten-free flour blend of choice
1/4 cup coconut palm sugar
1 tablespoon baking powder
1 1/4 teaspoon pumpkin pie spice
3/4 teaspoon xanthan gum or guar gum
1 tablespoon flaxseed meal mixed with 3 tablespoons boiling water (let sit and “gel” for 5 minutes)
1 cup almond milk or other dairy free milk
6 tablespoons canned pure pumpkin
2 tablespoons applesauce
1 teaspoon vanilla
*I use a non-stick donut pan, which doesn’t require any greasing. There are several brands on the market.
Preheat oven to 325 degrees. In a large bowl, mix the dry ingredients. In a seperate bowl, mix the flaxseed “egg” mixture, almond milk, pumpkin puree, applesauce and vanilla. Slowly stir the wet ingredients into the dry ingredients and mix until smooth. Place about 1/4 cup batter in each donut spot in donut baking pan. (I used my cookie scoop and placed two scoops in each donut spot) Bake for 12-15 minutes. Cool donuts in pan for 15 minutes before transferring to a cooling rack.
1 cup organic powdered sugar
1/2 – 1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 – 4 tablespoons almond or other dairy free milk
Put powdered sugar into a bowl, stir in the cinnamon and vanilla. Stir in some almond milk, one tablespoon at a time, until desired glazing consistency is achieved.