These donuts have no gluten, dairy or egg
This was meant to be a post about vegan pumpkin bread. Unfortunately, such bread is still in production, so to speak. I had the most interesting of weekends, baking three loafs in total that were just not good for different reasons. After the third loaf, I resolved to make donuts because I knew I was less likely to have trouble with them and I really needed something for breakfast. I must say that even my two year old ate these even though he thinks most things are 'yucky' right now.
Ingredients:
1 cup Bob's Red Mill chickpea flour
1/2 cup pumpkin puree (Libby's)
1 scoop Vegan Smart pea protein powder
2 tbsp coconut oil
1/2 cup unsweetened almond milk
1 tsp pumpkin spice
1 tsp vanilla
1 tsp apple cider vinegar
1 tsp baking soda
1/4 tsp salt
*****************************************************************
Preheat the oven to 350 F and spray the bottom of a donut tray with oil. Mix the wet and dry ingredients in separate bowls. Combine them. Add the baking soda and the apple cider vinegar. This mix is enough for 5 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.
How yummy do these look? These donuts feel amazing in the chilly fall mornings. They have a pretty decent amount of protein in them, so they are very filling. I like how they are low in carbs and sugar. My kids enjoyed them with milk for breakfast.
These pumpkin donuts check off another gluten-free version of a fall must have for us! Now we need to get back to that pumpkin bread and some pumpkin pie too since Thanksgiving is around the corner. Isn't that crazy?
I hope you enjoyed this post. Thanks for visiting!
Post a Comment