Pumpkin Donuts
*A Medical Medium Recipe*
This recipe is gluten, soy, dairy, corn, egg free!
(gf, sf, df, cf, ef)
Ingredients:
Donuts:
1 cup pumpkin puree
2/3 cup pure maple syrup
1/4 cup + 2 tbsp melted coconut oil
1 1/2 cups gluten free oat flour
1/2 cup brown rice flour
2 tsp baking powder
2 tsp cinnamon
Cinnamon glaze:
3/4 cup cashews, soaked for 1 hour in hot water
2 1/2 tbsp maple syrup
1 tbsp coconut oil
1/2 tsp cinnamon
1/8 tsp cardamom
1/4 cup water
Directions:
Preheat oven to 350F. Lightly grease a 12-donut pan. Set aside.
In a medium-sized bowl, whisk together the pumpkin puree, maple syrup & coconut oil. In another bowl, add the oat flour, brown rice flour, baking powder & cinnamon. Whisk until uniform & lump-free.
Pour the wet ingredients into the dry. Stir until evenly mixed. Spoon or pipe the batter into the greased donut pan. Bake for 12-14 minutes, until lightly browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the donut pan, then move to a wire rack & cool completely.
To make the glaze, add the drained cashews, maple syrup, coconut oil, cinnamon, cardamom & water to a blender and blend until very smooth, for 4-5 minutes, scraping down the sides as needed. When the donuts are cool, dip them in the glaze. Best enjoyed on the day of baking and kept in an airtight container until needed.