It’s been a while since I’ve posted anything. I’ve been on a journey to good health, not that I’ve been sick or out of commission but like SO many people, dealing with a leaky gut! I’m going to write about that some time because I think there’s a whole group of us out there that have some type of autoimmune/gut issues and I believe we could all help each other!
I’m posting a favorite recipe that I’ve made many times for my clients – Pumpkin Donuts! It’s funny…when I was making this I considered it a pretty healthy recipe, simply because it was baked, not fried. I know so much more than I used to about what’s healthy! In this recipe, I substituted the flour with almond and coconut flours, added an egg, substituted Xylitol or Erythitol for the brown sugar, but if you are doing Paleo, you can use coconut sugar. I used coconut oil instead of canola oil. If you don’t have a donut pan, I hope you can get one, but these would probably be just fine in a muffin pan.
PALEO/KETO PUMPKIN DONUTS
2 tbsp sugar (erythritol, xylitol, Swerve, or coconut sugar)
1 1/2 cups almond flour
1/4 cup coconut flour
2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup buttermilk
1/2 cup Xylitol, Eryritol, Swerve, or Coconut Sugar
1/2 cup pumpkin puree, unseasoned
1/4 cup coconut oil, melted
1 tsp lemon zest
Directions: Preheat oven to 400. Spray donut pan with cooking spray and sprinkle “sugar” in donut spaces.
In food processor, add all the dry ingredients and pulse to mix. Add all the remaining ingredients and pulse and scrape sides till completely mixed. Empty all of this batter into a large Zip-Loc bag and cut off bottom corner. Squeeze out batter into donut pan (mine filled 12).
Bake for 15 minutes. Turn out onto wire rack to cool. Mix up glaze (directions below) and dip tops of donuts into glaze and let cool on rack.
Glaze: Mix 1/2 cup confectioners Swerve, 1/2 teaspoon vanilla, 1/2 teaspoon cinnamon, 2 Tablespoons almond or coconut milk to make smooth consistency.
Enjoy!