I almost get giddy thinking about these donuts. Really, I am that excited about this recipe. I told my husband that and his response was, “obviously”. Then he said, “They are really good.” Now I have a recipe for donuts that I do not have to feel guilty over. These are grain-free, no refined sugars, not fried and completely DELICIOUS. I had to use caps because they are that good. I already have been thinking of different flavors to bring to you. Stay connected with us at Cathryn’s Kitchen so you can see what is coming.
- 5 large eggs
- 1/2 c almond milk
- 1/2 c pumpkin puree
- 1/4c raw honey
- 1/4 c maple syrup (the real stuff)
- 1/4 c melted butter, ghee
- 1 t vanilla
- 3/4 c almond meal (run through a spice mill to get a finer flour)
- 1/2 c coconut flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg, freshly grated
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
Preheat oven to 350 degrees and grease donut pan.
Place eggs, almond milk, pumpkin puree, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.
In a medium bowl sift together almond-date meal, coconut flour, baking soda, cinnamon, nutmeg, ginger and sea salt. Add sifted ingredients to food processor and blend until well mixed.
I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe in batter into donut pan.
For best results put donut pan onto sheet pan. It just makes it easier to place and remove from oven.
Bake for 20-25 minutes. Let cool for 10 minutes before removing from donut pan. Cool completely on cooling rack. Now you could just eat them like this; however, frosting them would make them even better.
- 1/4 c dark chocolate chips
- 1 1/2 tsp coconut oil
- 1 tsp honey
Melt all ingredients in microwave for about 30 seconds. Remove from microwave; stir.
Dip the top of each donut into the chocolate frosting. Return to cooling rack. Refrigerate for 15 minutes to set frosting. Share. Eat. Enjoy.