Foodie Friday: Gluten Free Baked Pumpkin Donuts

Ingredients

• 1½ cups gluten-free all purpose flour
• ⅓ cup coconut sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. sea salt (or Himalayan salt)
• ¾ tsp. pumpkin pie spice
• ¼ tsp. ground nutmeg
• ⅓ cup pumpkin puree
• 4 Tbsp. extra-virgin organic coconut oil, melted, divided use
• ½ cup canned coconut milk
• Nonstick cooking spray
• ¼ cup pure maple syrup
• ¼ cup coconut butter, softened
• 2 Tbsp. water

Instructions

1. Preheat oven to 350º F.
2. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
3. Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.
4. Add pumpkin mixture to flour mixture; mix until just blended.
5. Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
6. While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.
7. Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze sets.

Containers: 2 yellow

Foodie Friday: Gluten Free Banana Bread

Author: Beachbody

Recipe type: Dessert

Serves: 12 servings, 1 slice each

Prep Time: 20 minutes

Cook Time: 48 minutes

Ingredients

• 1¼ cups almond flour
• 1¼ cups gluten-free all-purpose flour
• 1¼ cups old-fashioned rolled oats, gluten-free
• ½ tsp. sea salt (or Himalayan salt)
• 2 tsp. baking soda
• ¾ tsp. baking powder
• ½ tsp. ground cinnamon
• 6 large ripe bananas, mashed
• 1 tsp. pure vanilla extract
• 1 large egg, lightly beaten
• 3 Tbsp. extra-virgin organic coconut oil, melted
• ½ cup pure maple syrup
• ¼ cup unsweetened almond milk
• Nonstick cooking spray

Instructions

1. Preheat oven to 350° F.
2. Combine almond flour, flour, oats, salt, baking soda, baking powder, and cinnamon in a large bowl; mix well. Set aside.
3. Combine bananas, extract, egg, oil, maple syrup, and almond milk in a medium bowl; mix well.
4. Add flour mixture to egg mixture; mix until just blended.
5. Place batter in loaf pan that has been lightly coated with spray.
6. Bake for 43 to 48 minutes, or until toothpick inserted in the middle comes out clean.
7. Cool completely before slicing.