A gluten-free and dairy-free spiced breakfast confection.
Donuts: dry: 2 C. Almond Flour (I use Bob's Red Mill) 1 1/4 tsp. baking soda 1 1/4 tsp. cream of tartar 1/4 tsp. ginger 3 TBSP. tapioca starch 2 1/2 tsp. cinnamon
wet: 2 organic eggs 1/3 c. organic canned pumpkin 1/4 c. honey 4 TBSP. coconut cream or coconut whipped cream (I used SoDelicious Whipped Cream) 1 tsp. organic vanilla extract
Glaze: 1 C. Corn-Free Confectioners Sugar (I use an organic cane sugar/tapioca starch blend) 2 TBSP. Vegan Butter (I use Earth Balance Dairy-Free/Soy-Free) 1 1/2 TBSP. non-dairy milk
For Donuts: Preheat oven to 325 degrees and grease donut pan LIBERALLY with coconut oil or coconut oil spray. Combine dry ingredients and mix well with handheld mixer. Combine wet ingredients and mix well with handheld mixer. Pour wet mixture into dry mixture and mix once more until well blended. Empty contents from bowl into piping bag or ziploc bag to disperse easily into donut pan. Fill donut pan 3/4 of the way and cook for 20 minutes. Allow to cool for 10 minutes before removing from pan and glazing.
For Glaze: Mix ingredients once donuts have cooled and dip donuts to cover top. Set for 5 - 10 minutes until glaze solidifies. If glaze hardens before you are finished dipping, or if you are baking multiple batches, simply warm the glaze on low for 2-3 minutes to reuse.
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