A R E C I P E
gf spiced sweet potato baked donuts
| So here's a clean recipe to welcome fall with. I love these donuts. I've shared them with friends and family, and they've loved these donuts. I would love it if YOU loved these donuts, so please grab an apron, put on some oldies and scoot to the kitchen ASAP. |
G A T H E R T H E M A K I N G S
T H E D O N U T S d r y 1 cup quinoa flour 1 cup gluten-free oat flour 1 cup coconut palm sugar (or regular granulated sugar) 1/2 cup almond meal 2 tsp. baking powder 3 tsp. cinnamon 1 tsp. ground ginger 1 tsp. ground nutmeg 1/2 tsp. ground cloves 1 tsp. salt w e t 4 eggs 3/4 cup buttermilk 2/3 cup mashed sweet potato (blended until smooth) 1/4 cup virgin coconut oil (melted) 1 tbsp. vanilla bean paste (or vanilla extract)
| Preheat the oven to 350 degrees F. Grease two 6-mold donut pan(s) [I use Norpro for the deep molds: http://amzn.to/1u7pokq] with coconut oil and set aside. (You’ll have to make the last 2 donuts separately.) Sift together all the dry ingredients in a medium bowl and set aside. Beat the wet ingredients together in a large bowl with a hand mixer until fully combined. Stir the dry ingredients into the wet with a wooden spoon until just combined. Don’t over-mix or your donuts will be tough. Spoon the donut batter into each mold so they’re just over 3/4 full. ...
| Bake on the center rack for 20-25 minutes, or until a toothpick comes out clean. You may need to rotate your pans if they’re baking unevenly, and be sure not to over-bake! I always start checking mine at 20 minutes and add a minute at a time, testing with a toothpick until they’re ready. [Optional!] While the donuts are baking, make the glaze: 1/4 cup almond milk 2 cups powdered sugar 1 tsp. vanilla bean paste (you can substitute regular vanilla extract) 1 tsp. cinnamon Whisk all the ingredients together until smooth. ...
| These donuts are all the flavors of fall in a healthy little cake ring. Enjoy them with coffee or tea and a few friends! |
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