Pumpkin Spice Donut

Finally...a donut you can feel GOOD about eating.  These light and fluffy grain-free donuts are a protein disguised as a carb.  Absolutely delicious!

Pumpkin Spice Donuts

Ingredients:
1 cup creamy almond butter, unsalted
4 eggs
1/4 cup pureed pumpkin
1/4 cup honey
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground all-spice
1/2 teaspoon ground cloves
Honey (To drizzle on top)

Prep Time: 10 minutes
Bake Time: 12 minutes
Yields: 15 medium donuts

Directions:
1. Preheat the oven to 325 F. Place almond butter in a medium bowl and beat with a hand mixer until creamy. Add eggs, pumpkin, honey, and vanilla. Continue to beat until thoroughly blended.

2. Add salt, baking powder, and spices. Mix well.

3. Place batter into a well greased donut pan. Bake for 12 minutes or until a toothpick comes out clean. Let cool for 5 minutes, remove from pan. Just before eating, drizzle with honey.

Note: These donuts reheat well and can be refrigerated in a sealed container for up to three days.

Nutrition Info:
Calories: 120
Fat: 9g
Carbs: 8g
Protein: 3g

Recipe adapted from: A Sweet Simple Life

Pumpkin Pancakes

Confession:  The texture of most gluten-free baked goods/breads give me the heebie-jeebies.  I'd rather avoid the item altogether than eat an inferior gluten-free version.  So, most mornings, my breakfast consists of eggs, veggies and fruit.  But, let's be honest...a girl can only eat so many eggs before she's desperate for something, ANYthing else...even IF the texture is a little...ummm..."off".

Enter: Pumpkin Pancakes.  After a little experimentation and tweaking, I have to say that these are the most gluteny-textured gluten-free pancakes I've had so far.  They're super easy to whip up and delicious with a little butter (or butter substitute) and a drizzle of real maple syrup.

Ingredients:

1 cup rice flour

1/4 cup tapioca flour

1/8 cup almond flour

1 tbsp honey

1 1/2 tsp of baking powder (GF)

1/2 tsp cinnamon

1/4 tsp salt

1 egg

1 cup coconut, rice or almond milk (I use SoDelicious coconut milk)

1 tbsp extra virgin oilive oil

1/2 cup canned pumpkin

Directions:
Mix all ingredients together. Should be a bit lumpy and fairly thick.  Spread 1/8 - 1/4 cup of batter into a circle with a spatula or spoon.  Cook at approx 340 degrees F until golden on both sides. Makes aprox 10 - 20 pancakes.  Serve with pure maple syrup or agave nectar.  Also delicious with apple compote!

Variations:
Use 1/2 cup of mashed ripe bananas in place of pumpkin.  

Add pecans or walnuts into batter while baking to add a wholesome and delicious crunch!
  
If you're the only one eating GF, this batch will make WAY too many for one person.  I recommend laying the cooled pancakes on a cookie sheet and sticking them in the freezer for 20 min.  Once frozen, you can throw them all in a freezer container and pull them out a few at a time for breakfast/snack.  10-15 seconds in the microwave (high) and you're good to go!