Pumpkin donuts

Ingre­di­ents:

• 275 g pump­kin puree, e.g. B. Hokkaido
• 215g map­le syrup
• 45 g mel­ted Coco­nut oil
• 185g glu­ten free oat flour (can be off oat­me­al be ground)
• 115g rice flour
• 2 Tea spoons bak­ing powder
• 2 Tea spoons Cin­na­mon

Cin­na­mon glaze: 

• 85g cas­hews, soa­ked in hot water for 1 hour
• 2 1/2 tbsp map­le syrup
• 1 tbsp Coco­nut oil
• 1/2 tsp Cin­na­mon
• 1/8 tsp car­da­mom
• 50ml water

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C.

In a medi­um bowl, whisk tog­e­ther the pump­kin puree, map­le syrup, and coco­nut oil. (We tried raw, gra­ted pump­kin and it worked). 

In ano­ther bowl, add oat flour, brown rice flour, bak­ing pow­der and cin­na­mon. Mix with a whisk until smooth and lump-free.

Pour the wet ingre­di­ents into the bowl with the dry ingre­di­ents and mix ever­y­thing evenly.

Pour the dough into a greased donut tin (muf­fin tin is also ok) and bake for about 12–14 minu­tes until the top is light­ly brow­ned. Make a stick test with a tooth­pick. Allow to cool for 5 minu­tes, then remo­ve from pan and allow to cool completely. 

To make the gla­ze, place the drai­ned cas­hews, map­le syrup, coco­nut oil, cin­na­mon, car­da­mom and water in a blen­der and blend for 4–5 minu­tes. When the donuts have coo­led, they are dipped into the gla­ze. Best enjoy­ed the day of bak­ing and stored in an air­tight con­tai­ner until rea­dy to use.

Makes 12 donuts.

Bon appe­tit!

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