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My favorite holiday is upon us! Turkey Day (or Thanksgiving, if you’re square) has brought me warm-and-fuzzies for as long as I can remember, and it’s no coincidence that this is the case. After all, for my family, it centers around food more than does any other holiday and I can’t resist an opportunity to spend time with friends, family, and a really delicious meal.
As the holiday has been closing in on us, I’ve seen an influx of infographics for “healthy” Thanksgiving hacks. Eat Pumpkin Pie instead of Pecan for lower sugar content; fill your plate with green beans, and limit all other sides; replace your mashed potatoes with cauliflower mash. While I’m totally in favor of consciously making healthful choices (I even posted a recipe for cauli mash to my Instagram feed last week!), something about these hacks hasn’t been sitting well with me and I’ve finally put my finger on it.
The idea that life should be lived in balance is, at best, a trite one. But it’s espoused so frequently for a reason. We need balance to thrive. And to me, Thanksgiving is an excellent opportunity to pursue balance. Not by filling your plate with veggies, avoiding certain types of pie, or subbing cauliflower for your beloved side dishes, but by acknowledging that a certain amount of indulgence and hedonism is necessary to live a well rounded, happy, and full life. So this Thursday, instead of concerning myself with grams of sugar consumed, cosmos drunk, or the appropriate portion size for sweet potato soufflé, I’ll be filling up: on delicious food, amazing company, and let’s be honest, probably some booze as well.
These pumpkin doughnuts were born of this same thought process. Desserts, and especially doughnuts bring joy. And why limit joy? They are vegan and gluten-free, so on the health-supportive spectrum, they probably lie closer to buddhist monk than they do to an all expenses paid weekend spent in Vegas, but hey! They’re still doughnuts. And like I said, doughnuts make me happy, and I hope these make you happy too. One final plug– these would be an excellent addition to any pre-Thanksgiving breakfast spread. Why not start the day with a bang?!
Gluten-Free & Vegan Pumpkin Spice Doughnuts
For the Doughnuts
- 1 flax egg
- 1 cup 100% pure pumpkin puree
- 1/4 cup melted coconut oil
- 1/4 cup + 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups gluten free oat flour
- 1/2 cup almond meal
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
For the (Optional) Glaze
- 1/4 cup melted coconut butter
- 3/4 cup almond milk
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 pinches sea salt
For the Doughnuts
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Preheat oven to 350 degrees Fahrenheit.
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Make your flax egg by combining flax with 3 Tbsp filtered water. Allow to rest for ~5 minutes or until a gel consistency is reached.
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Add your flax egg, pumpkin puree, coconut oil, maple syrup, and vanilla to a large mixing bowl. Whisk well to combine.
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Add oat flour, almond meal, baking powder, spices, and salt to the wet ingredients and whisk well to combine.
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Pipe or spoon mixture into a doughnut mold. Fill molds about 3/4 of the way full. You will have leftover batter. I usually make 2-3 bonus muffins!
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Bake at 350 for 17 minutes. Allow to cool before carefully removing from the mold with a butter knife.
For the (Optional) Glaze
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If your coconut butter is solid, heat by placing jar (if glass) into a sauce pan with 1-2 inches of hot water. Heat on the stove and stir frequently until butter is melted.
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Add all ingredients to a large mixing bowl and whisk well to combine.
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Dip doughnuts face side down into glaze after cooled. I find that a single layer of this glaze is delicious, but a double layer is truly transcendent.
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Add optional garnish of bee pollen, chopped nuts, edible flowers, or coconut flakes to your liking!
Don’t have a doughnut mold? Don’t fret! This recipe also works amazingly for muffins.
The post Gluten-Free & Vegan Pumpkin Spice Doughnuts appeared first on Fresh Erica.
