Ingredients:
- 275 g pumpkin puree, e.g. B. Hokkaido
- 215g maple syrup
- 45 g melted Coconut oil
- 185g gluten free oat flour (can be off oatmeal be ground)
- 115g rice flour
- 2 Tea spoons baking powder
- 2 Tea spoons Cinnamon
Cinnamon glaze:
- 85g cashews, soaked in hot water for 1 hour
- 2 1/2 tbsp maple syrup
- 1 tbsp Coconut oil
- 1/2 tsp Cinnamon
- 1/8 tsp cardamom
- 50ml water
Preparation:
Preheat the oven to 180°C.
In a medium bowl, whisk together the pumpkin puree, maple syrup, and coconut oil. (We tried raw, grated pumpkin and it worked).
In another bowl, add oat flour, brown rice flour, baking powder and cinnamon. Mix with a whisk until smooth and lump-free.
Pour the wet ingredients into the bowl with the dry ingredients and mix everything evenly.
Pour the dough into a greased donut tin (muffin tin is also ok) and bake for about 12–14 minutes until the top is lightly browned. Make a stick test with a toothpick. Allow to cool for 5 minutes, then remove from pan and allow to cool completely.
To make the glaze, place the drained cashews, maple syrup, coconut oil, cinnamon, cardamom and water in a blender and blend for 4–5 minutes. When the donuts have cooled, they are dipped into the glaze. Best enjoyed the day of baking and stored in an airtight container until ready to use.
Makes 12 donuts.
Bon appetit!