Thanksgiving is next week and we are all preparing for the eating event! I am featuring this fabulous recipe by my friend Justin Piccari. It had been years since I bit into a delicious fluffy doughnut. In the gluten free and dairy free life these enticing treats were just not an option for my sensitive tummy :(. A few weeks ago Justin approached me with his new found deliciousness, the pumpkin doughnut. And yes it is both gluten and dairy free as well as Paleo!
This is a perfect savory dessert for Thanksgiving! Show your guests that you can have a dessert that is both healthy and delicious!
Paleo Pumpkin Doughnuts
In the struggle of adopting a nutritional lifestyle change, the cravings set in. Go ahead. Deny it. You’ve never felt the cravings for a nice, fresh delicious pumpkin spiced doughnut that’s still warm from the bakery. The aroma wafting into your nostrils, allowing the scents of the spices and that perfect cup of coffee to paint the picture of the holidays into your olfactory sense, bringing to life nostalgic moments of days past.
I know what you’re thinking. I bet now you want a doughnut. It’s ok to admit, it’s happened to all of us. But you have committed to getting healthier, to losing weight, to straying from the mistakes of the populous. But pine no more my Paleolithic companion! The answer is here:
The cinnamon-glazed paleo pumpkin doughnut is here to save your taste bud woes. Amazingly simple, quick, and quite tasty.
Contrary to popular belief a delicious doughnut doesn’t have to be fat, fried, or even…well…dough. This recipe gains it’s bulk from pumpkin, the Cucurbita pepo, that vegetable-with-a-dent that people like to carve out with spooky faces and far-too-elaborate designs to scare children and illuminate the Halloween spirits before allowing it to rot endlessly on their porch for the next few months. It’s time to put that gourd to work! (What you can eat this thing?? Crazy!)
So without further ado (and more complicated verbiage from myself), the Paleo Pumpkin Doughnut (hereafter referred to as “#OMGPaleoDoughnut”)
Ingredients: (Makes about 6)
- 1 Cup Pumpkin Puree (Use canned or fresh – fresh instructions here: http://allrecipes.com/howto/baking-with-fresh-pumpkin/)
- 2 Eggs (Room Temperature)
- 2 Tbsp Melted Coconut Oil
- 2 Tbsp Honey or Maple Syrup
- 1 tsp Vanilla Extract
- ½ Cup Coconut Flour
- ¼ tsp Salt
- ½ tsp Baking Soda
- Spices (Cinnamon, Cardamom, Nutmeg, Allspice – or Pumpkin Spice mix)
- Applesauce (As needed if batter is too dry)
- 2 Tbsp Coconut Crystals
- 1 Tbsp Cinnamon
- 1 Tbsp Melted Coconut Oil
- 1 Tbsp Honey or Maple Syrup
- Pre-Heat oven to 350°
- Grease cookie sheet with coconut oil (Thin coat. Not too much)
- Mix all doughnut ingredients together – Optional – Use food processor to blend ingredients thoroughly.
- Divide batter into even portions (Should divide well into 6 portions)
- Optional – Use Doughnut mold to make shape
- Place onto cookie sheet (If you aren’t using a Doughnut Mold: Place the portion on the cookie sheet and use your finger to give the iconic hole)
- Bake for 20 minute or until golden brown (should feel firmer to the touch and get a little crispy)
Now. This is a fun, simple easy recipe. No complicated ingredients, no searching high and low for odds and ends you won’t use again, not odd tools to make them. Out of all the recipes that I have seen for something like this, I’ve tried to make adjustments to be the easiest. I even opt to not glaze the doughnuts in an attempt to avoid the Coconut Crystals. (Another alternative is Organic Raw Sugar – or just skip to reduce excessive glycemic spike)
Now sit back and relax you sophisticated cavemen. Enjoy sitting by your fire, sipping on some coffee in your smoking jacket and re-enacting the opening from Masterpiece Theatre. This is one snack you won’t have to seek nutritional counseling after.