Coconut Pumpkin Cake Donuts
Ingredients
- 135 g spelt grain
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- ½ tsp sea salt
- 1 tbsp cinnamon
- 1 dash cardamom
- 1 dash ginger
- 1 dash clove
- 50 g coconut syrup
- 100 g pumpkin puree 50g pumpkin powder + 50 g water
- 200 g whole milk or sub half the milk for pumpkin puree
- 2 eggs
- 50 g white chocolate chips
- 100 g coconut manna
Instructions
- Mill the flour.
- Preheat the oven to 350 F.
- Add the dry ingredients to the flour and combine well with a whisk.
- Add the remaining ingredients and mix well, but do not overmix. Just until combined.
- Brush each well of the donut pans with oil.
- Use a pastry bag to pipe the batter into the donut hole impressions.
- Bake 15 minutes, removing from the oven when the center of the donut is 200 F.
- Remove from the pan and let cool.
- Place each donut into coconut sugar and cinnamon mixture for a light dusting, or cover each donut with a glaze. Make a glaze by mixing 1/4 cup of powdered sugar with 1-2 tsp of water.
Nutrition
Calories: 138kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 309mgPotassium: 102mgFiber: 3gSugar: 8gVitamin A: 1329IUVitamin B1: 0.1mgVitamin B2: 0.1mgVitamin B3: 1mgVitamin B5: 0.2mgVitamin B6: 0.04mgVitamin B12: 0.1µgVitamin C: 1mgVitamin D: 0.2µgVitamin E: 0.3mgVitamin K: 2µgCalcium: 73mgIron: 1mg
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