Whenever I go to the grocery store early in the morning, the smell of fresh baked donuts bowls me over leaving me drooling with desire. Maybe that’s because I haven’t had a donut in over ten years! That is until I tried this recipe.
A deliciously deccadent treat, donuts are a Friday morning favorite at the office and an anytime hit with kids. When I was in college, popping Dunkin’ Donuts chocolate glazed Munchkins in my mouth and savoring the sugary sweet taste on my tongue was a Saturday morning ritual. Then in my late twenties and early thirties, I started noticing how shortly after eating donuts, I felt foggy and exhausted, passing out tired, like I’d been drugged by the sugar.
But I didn’t connect the dots until I went gluten free and sugar free in 2003. When I cleansed my body of it’s fake food habits including sugar addiction, that was when I got clear, really clear, and decided donuts were no longer an option, not even once in a while.
A few years later, food sensitivity testing revealed that I had a reaction to eggs, as did my daughter, making baking any kind of alternatives extremely difficult. So, I resigned myself to keeping things simple, easy and within the realm of what worked for our bodies. A few favorite recipes were enough to keep us satisfied.
Luckily, in the past six months we’ve been able to reintroduce eggs and I begun baking again, experimenting and having fun trying new ideas. A few months ago I decided to try making donuts with our approved ingredients. Danielle Walker’s Against All Grain recipe was a perfect match. My whole family loves these donuts and best of all, they don’t leave you feeling frazzled or zapped of energy!
Grain Free Naturally Sweetened Doughnuts
5 large eggs
1/2 cup almond or cashew milk
1/2 cup pureed pumpkin (I use Pacific brand)
1/2 cup honey
1/4 cup melted coconut oil
1 teaspoon vanilla extract
3/4 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
2 oz unsweetened dark chocolate
1 tablespoon raw honey
1 1/2 teaspoons melted coconut oil
Preheat oven to 325. Grease or spray donut pan with grape seed or coconut oil. In a food processor, place eggs, pumpkin, coconut oil, cashew milk, vanilla and honey. Blend until frothy, about 15 seconds. Add almond flour, coconut flour and baking soda. Blend for 30 seconds until batter is smooth. Spoon batter into pan filling about 2/3 of the way full. Bake for 20 minutes. Let cool before removing from the pan.
Melt chocolate in a small saucepan over low heat. Stir in honey and coconut oil until smooth. Spoon frosting over donuts or pour onto a plate and dip donuts in the chocolate. Place frosted donuts in fridge for about 10 minutes before eating. Store in airtight container in the refrigerator.