Made with pumpkin and gluten-free grains, these baked donuts are a delicious but far healthier alternative to their fried, wheat-filled counterparts. They’re fun to make for children or to share with loved ones who are trying to make cleaner food choices. You can enjoy them dipped in the creamy cinnamon cashew glaze for a decadent finish, or enjoy them unadorned for a simpler palate.
Winter squashes such as pumpkin are loaded with nutrients that our livers can easily store. They are high in carotenoids that protect liver cells from damage. The glucose in winter squash can stabilize the liver, allowing blood sugar to stabilize overall in the body.
Preheat oven to 350F/180C. Lightly grease a 12-donut pan. Set aside.
In a medium-sized bowl, whisk together the pumpkin puree, maple syrup, and coconut oil. In another bowl, add the oat flour, brown rice flour, baking powder, and cinnamon. Whisk until uniform and 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 and cool completely.
To make the glaze, add the drained cashews, maple syrup, coconut oil, cinnamon, cardamom, and 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.
Makes 12 donuts
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This item posted: 11-Oct-2020
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