VEGAN, GLUTEN FREE PUMPKIN DONUTS

What's better than a fried donut that makes you feel ill for the next 6 hours? A baked, vegan donut, that is gluten free, has no refined sugar added to it and won't leave you in guilt or with a big stomach ache afterwards! These donuts were so tasty, and will give you your Pumpkin Spice fix this fall season. If you don't already, you will need a donut baking pan. I found one at our local grocery store, Harvest Market, but I'm sure you could order one on Amazon as well. If you want to make more than 6 donuts, then you will want to buy a couple of pans and double this recipe.

VEGAN, GLUTEN FREE PUMPKIN DONUTS

Makes 6 Donuts | Prep Time 15min. | Cook Time 20min.

INGREDIENTS

· ¾ cups oat flour

· ½ cup pumpkin puree

· 1/2 cup coconut sugar

· ¼ cup coconut oil, melted

· ½ tsp. ground cinnamon

· ¼ tsp. ground ginger

· 1/8 tsp ground clove

· 1/8 tsp. sea salt

· ¼ tsp. baking soda

· ½ tsp. vanilla extract

· 2 tsp. apple cider vinegar * If you're making the chocolate frosting then you will also need one can of unsweetened, full fat coconut milk, and 1 bag of allergen free semi sweet chocolate chips, such as PASCHA.

DIRECTIONS

1. Preheat the oven to 350 degrees and grease a donut pan with melted coconut oil.

2. In a large mixing bowl, mix together the oat flour, pumpkin, coconut sugar, melted coconut oil, cinnamon, ginger, clove, salt, baking soda, vanilla and apple cider vinegar. Stir well until batter forms.

3. Spoon the batter into a large plastic bag. Push the batter to one corner of the bag and clip off the corner so that it’s large enough to pipe the batter into the baking pan.

4. Squeeze the batter into the 6 donut wells--- you will use all of the batter.

5. Bake the donuts until they are golden brown, 18-20 minutes. Let them cool in the pan for about 15 minutes before removing them from the pan.

6. Once cooled, twist each donut clockwise with your hand to loosen them. Then on a cooling rack, flip the pan so that the loosened donuts will fall onto the rack.

FOR THE FROSTING

You can cover each donut with extra coconut sugar, or if you prefer chocolate frosting (like myself) you can make this easy, vegan chocolate frosting.

STEP 1: Place a can of full fat, unsweetened coconut milk in the fridge for at least 2 hours. Or in the freezer for about 30 minutes if you want faster results. STEP 2: Spoon the fat off the top of the coconut can and place in a microwave safe dish with about 2/3 cup of allergen free semi-sweet chocolate chips. Microwave for about 30 seconds at a time and mixing before placing it back into the microwave. Keep doing this until the chocolate chips are completely melted. STEP 3: Spoon the frosting around each donut top in a circular motion. You can eat right away, or let the frosting set for a bit and harden up. ENJOY! XOXO,

#Sweettreats #vegan #glutenfree