Thankfully, paleo and gluten free baking can be much simpler than I thought… Initially, I was overwhelmed. Where do I get these flours, why do I need different three flours for one recipe, why didn’t this work… But, I began to gravitate toward recipes that use simple, easy-to-access ingredients. SCD and paleo books and blogs appealed to me because they turn to more natural ingredients. Almonds, dates, cashews are far easier to deal with than juggling three to five different flours for one batch of cookies. And, learning to use nut butters in quick breads was a real turning point for me. It replaced the oil and the flour, creating a moist, flavorful slice that actually had the same texture as a wheat quick bread.
These pumpkin spice donuts are perfect to pair with my coffee. Made with almond butter, they are a protein disguised as a carb. Warm cinnamon, honey, and pumpkin blend to pack fallish flavors into the soft, chewy cake donut. And, it’s a nice treat to indulge in and it won’t take a toll on my body.
Pumpkin Spice Donuts
1 cup creamy almond butter, unsalted
1/4 cup pureed pumpkin
1/4 cup raw honey
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
Raw honey (To drizzle on top)
Prep Time: 10 minutes
Bake Time: 12-15 minutes
Yields: 10 large donuts
1. Preheat the oven to 325 F. Place almond butter in a medium bowl and beat with a hand mixer until creamy. Add eggs, pumpkin, honey, and vanilla. Continue to beat until thoroughly blended.
2. Add salt, baking powder, and spices. Mix well.
3. Place batter into a well greased donut pan. Bake for 12-15 minutes or until a toothpick comes out clean. Let cool for 10 minutes, remove from pan. Just before eating, drizzle with honey .
Note: These donuts reheat well and can be refrigerated in a sealed container for up to three days. If you don’t have a donut pan, try a muffin pan or a 8X8 Pyrex baking dish.