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Mega Health Days: Until April 24th 5 % dis­count with cou­pon code: HEALTH5

Mega Health Days: Until April 24th 5 % dis­count with cou­pon code: HEALTH5

Pumpkin donuts

Made with pump­kin and glu­ten-free flour, the­se baked donuts are a deli­cious but far healt­hi­er alter­na­ti­ve than their fried, wheat-fil­led counterparts. 
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Ingre­di­ents:

Cin­na­mon glaze: 

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!

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Astrid Späth 
Astrid Späth has been enthu­si­a­sti­cal­ly imple­men­ting this life­style for hers­elf and her fami­ly sin­ce 2019. It is a chall­enge for them to mas­ter the dif­fe­rent needs and wis­hes of the fami­ly mem­bers in culina­ry terms, which they do bet­ter and bet­ter as their know­ledge increases. 
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