Nutrient rich and gluten free donut recipe.
- 3/4 cup pumpkin puree I used fresh Sugar Pie pumpkin
- 1/4 cup oil I have used both melted coconut oil and avocado oil
- 3 tablespoons flax meal or 1T chia meal mixed w/ 2 tablespoons hot water, or 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup almond flour, for nut free replace with more oat, brown rice, or 3T coconut flour
- 1/4 cup brown rice flour
- 1/2 cup gluten free oat flour easily made my whirring your own gluten free oats in a blender
- 1/2 cup tapioca flour or other starch
- 2/3 cup palm sugar or brown sugar
- 1 teaspoon cinnamon optional
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon guar gum
Preheat oven to 350 degrees, and grease a donut pan.
In a bowl, whisk together the pumpkin, egg or flax, sugar, oil, and vanilla.
Sprinkle in the flours and then the baking powder, soda, salt, and guar gum. Whisk in, mixing well. The dough should be sticky at this point, and you have three options.
Option 1: Place dough inside a pastry bag fitted with a wide tip, or make your own by putting the dough into a ziploc bag and cut a small diagonal hole in one corner. Squeeze a small tube of dough in a circular motion into the greased pan, slightly overlapping the ends.
Option 2: Using more oat or brown rice flour, 2 tablespoons at a time, work in enough flour so that you can handle the dough without it sticking to your hands. Roll small snakes, about an inch in diameter and place in your greased pan, slightly overlapping the ends. This will make a slightly firmer donut (more flour).
Option 3: Without adding more flour, plop a ball of dough onto the prepared cookie sheet. Use your forefinger to shimmy a hole in the middle (swirling your finger in a circular motion).
Bake for about 10 minutes until firm. Let rest for a few minutes, invert and top/dip in the topping of your choice.
Cinnamon & Sugar: Dunk in melted Earth Balance, or any allowed butter and sprinkle with cinnamon and sugar.
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