Yet another healthy baked pumpkin doughnut recipe (hello Autumn), but a little airier and lighter than my previous version. This one calls for unsweetened plain coconut yogurt (I like the brand So Delicious), but any coconut yogurt, soy or almond yogurt, etc will do.
For the "egg", mixing 1 tablespoon ground chia seeds with 3 tablespoons water is an excellent vegan egg substitute. (Or ground flax seeds).
If you don't have access to date sugar, coconut palm sugar is great too, or sucanat. Alternately, you can drizzle a little maple syrup into the batter and reduce the liquid.
Fluffy Pumpkin Yogurt Donuts
yields 11
Ingredients:
1 cup gluten-free flour (I used Bob's Red Mill All-Purpose Flour)
1 chia "egg" ( or flax egg)
1/2 cup organic canned pumpkin
1/3 cup unsweetened plain coconut yogurt
3 tablespoons date sugar
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon ginger
1/8 teaspoon allspice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon sea salt
Directions:
1. Whisk wet ingredients in a bowl; set aside. Add dry ingredients to wet, and mix until combined.
2. Spoon into coconut oil-greased doughnut pan, and bake for 15 minutes at 350 degrees or until an inserted toothpick comes out clean.
3. Let cool on a wire rack for 4 minutes then invert. Serve warm plain or with optional coconut yogurt glaze.
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| Please excuse the photo quality...I only had my phone nearby |
Optional Coconut Glaze:
Whisk unsweetened plain coconut yogurt with a little drizzle of maple syrup for a healthy yet decadent-tasting "frosting."
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