Thursday, November 01, 2012

Paleo Pumpkin Donuts

By Denise Nassar © 2012
Find more delicious, healthy recipes from Nassar at Edible Harmony.


These Paleo Pumpkin Donuts are grain-free, soy-free, dairy-free, nut-free and by far the most fun, healthier breakfast I’ve made in a while!

I never thought I’d be having a donut for breakfast again. I had completely forgotten they even existed, until I was invited to a breakfast potluck that my midwife was putting together. Every time I get invited to a potluck type event I am torn between providing a healthy dish or providing a dish that everyone is going to like. Let’s face it, not everyone enjoys healthy or appreciates the extra efforts of providing an unprocessed snack or selecting good quality ingredients, and it is so much easier to just pick up something already made. Since this event was going to be in the morning I was tempted to just stop by a bagel place, but then guilt started setting in... Why would I feed others something I wouldn’t eat myself? And so the paleo pumpkin donut idea came to mind.

These are baked instead of fried and you will need a donut mold or donut maker (it looks like a waffle maker).

Ingredients: 

½ cup of coconut flour
½ cup pumpkin puree
½ cup of pitted dates (about 10 deglet dates)
6 eggs
1/3 cup of coconut oil
5 Tablespoons canned coconut milk
1 tsp of vanilla extract
1-2 Tablespoon pumpkin pie spice
½ teaspoon baking soda

Ingredients for the glaze (optional):

Softened coconut oil
Softened raw honey

Preparation: 

Preheat oven to 350 F.

Using a food processor or blender, combine the pumpkin puree, dates, eggs, oil and spices until the dates are completely ground.

Add the rest of the ingredients and run the food processor for a few more seconds (If you are using a blender you may have to combine these ingredients manually in a bowl.

Grease the donut mold, if you are using a silicon mold this step is not necessary.

Pour the batter into the mold, do not fill to the top or will get a donut with a muffin top.

Bake for about 25 minutes or until donuts are golden brown and a tooth pick inserted in the middle comes out dry. Baking time varies depending on the oven and the size of the mold. If using mini donut muffins, it will take about 15 minutes.

Set in a cooling rack

If you wish to glaze these grain-free pumpkin doughnuts, wait for them to cool off and just combine in a medium bowl some coconut oil and raw honey to taste, soften a little bit by setting the bowl over hot water for a few seconds, and whisking the mixture with a fork. You want this to be creamy and not liquid. Using a butter knife spread the glaze over the top of the donut. You can also sprinkle some cinnamon or shredded coconut on the top.

Enjoy!


Additional Recipes by Denise Nassar:

Have Your Cake and Eat It Too! Gluten-free, Grain-free, Dairy-free, Soy-free, Fruit Sweetened Pound Cake

Gluten-free Chicken Nuggets

Raw Cacao-Avocado Pudding or Frosting (Gluten-free / Dairy-free)

Home site: EdibleHarmony.com

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