(Vegan, gluten, soy and cane sugar free)
Ingredients
1 ½ cups Gluten Free Flour
½ cup beet sugar (you can use regular old cane sugar in place)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1/3 cup canned pumpkin
2 tablespoons vegetable oil
½ cup coconut milk
½ cup beet sugar
¼ cup coconut milk
2 tablespoons coconut oil
1 teaspoon maple extract
pinch of salt
finely chopped pecans if desired
Instructions
In a medium mixing bowl, combine all of the dry ingredients.
In a small bowl, combine the wet ingredients and then add them to the dry ingredients. Mix well until you have a thick batter. I then spoon the batter into a Ziploc and snip off the corner to make a piping bag to handle the sticky batter.
Add the batter to a greased doughnut pan or mini doughnut baker.
Bake 8-10 minutes at 350 degrees in the oven or 5 in the mini doughnut baker.
While the doughnuts are baking, make the glaze.
In a small saucepan, combine the sugar, coconut, coconut oil, maple and salt. Bring to a simmer and cook about 4 minutes. Remove from heat and let cool slightly.
Dip the doughnuts in the glaze (up to twice!) and garnish with pecans if desired.
Article source:heatherchristo
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