Monday, August 6, 2018

Gluten-Free Pear Cinnamon Donuts

These donuts contain no dairy, egg or gluten.  They are flavorful and high in protein.   

We are in the midst of yet another heat wave in the northeast.  With humidity soaring and high temperatures, I decided that it was time for some more baking!  Luckily, these donuts cook fast and the results were well worth it.

I got a pretty awesome batch of pears at the store on Saturday and I decided to bake some donuts with them.  I like the convenience of donuts because you can easily enjoy them on-the-go.  These donuts are free of egg, dairy and gluten so they accommodate a wide range of food allergies.

Here is the recipe I used:

  • 1 cup Bob's Red Mill gluten-free garbanzo flour
  • 1/2 cup pureed pear (about 3 pears-  I used D'Anjou pears)
  • 1 scoop Vegan Smart pea protein powder
  • 2 tbsp coconut oil
  • 1/2 cup unsweetened almond milk 
  • 1 tsp cinnamon
  • 1 tsp apple cider vinegar
  • 1 tsp baking soda
  • 1/4 tsp sea salt
Preheat the oven to 350F and spray the bottom of a donut tray with oil.  Wash the pears, peel them and mash them.  Add the rest of the wet ingredients.  In a separate bowl, mix the dry ingredients.  Combine the wet and dry ingredients.  Add the baking soda and the apple cider vinegar.  This mix is enough for 6 donuts.  I used 4.5 tbsp of mix per donut.  Bake the donuts for 15 minutes or until a knife comes out clean.  Let the donuts cool.

Here are the nutritional facts for these donuts:

I like how they have a decent amount of protein per donut and a low sugar content.  I would serve these with some fruit on the side.  You can also enjoy them as a snack any time.

The donuts are delicious!  They have just the right amount of moisture in them and a cake-like texture.  I like the blend of the cinnamon and pear flavors.  This combo definitely has fall vibes in it which I guess is appropriate given that we are getting ready to go back to school.  Enjoy!

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