Baked Pumpkin Donuts (Vegan + Gluten-Free)
If you're sensitive to gluten or you're just looking for a healthier version, these doughnuts are definitely a treat for you! Dense and moist, bathed in maple syrup, vegan and gluten-free.
- 1/2 cup oat flour
- 1/2 cup rice flour
- 1/2 cup almond meal
- 2 tbsp ground flax
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup coconut sugar
- 3/4 cup unsweetened vegan milk
- 1/2 cup baked pumpkin puree
- 3 tbsp coconut oil
- A pinch sea salt
- Crushed hazelnuts and coconut flakes for topping
- Maple syrup to glaze
Preheat the oven to 176°C/350°F.
In a large bowl combine the flours with sugar, baking powder and baking soda, then add the vegan milk, oil and pureed pumpkin, and mix to incorporate (you should obtain a thick batter).
Distribute evenly into a greased doughnut pan and bake for 20 minutes.
Remove from the oven and set aside to cool for five minutes.
Serve with maple syrup (or organic honey for a non-vegan version) and crushed hazelnuts.