Baked Gluten Free Pumpkin Donuts with Pecan Maple Glaze and Gluten Free
Pumpkin Waffles
‘I can smell autumn dancing in the breeze. The sweet chill if pumpkin and crisp sunburnt leaves.’
Seasonal eating is a core principle in Ayurveda. Not only is it better for the environment to eat locally and seasonally but the foods match the changes in the weather associated with the season and thus helps us stay balanced.
Pumpkin is the perfect example of this. As autumn brings in a fluctuation in weather, pumpkin with its predominant earth element acts as a grounding force. It is nutritive and acts as a natural sedative due to its tryptophan content, which increases serotonin.
Both of these recipes have been adapted to be naturally gluten free and vegan. They are full of healthy, nutritionally dense ingredients, so suitable for breakfast or dessert. Mr. B loves all things pumpkin as it reminds him that the holidays are around the corner, so our house tends to take on a cosy aroma around this time of year with tones of pumpkin, cinnamon and nutmeg.
Ingredients
Serving: 6 donuts
Donut recipe
- ¾ cup oat flour
- ½ cup pumpkin puree
- ½ cup coconut sugar
- ¼ cup coconut oil
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ½ tsp. vanilla extract
- 1/8 sea salt
- ¼ tsp. baking soda
- 2 tsp. apple cider vinegar
Maple pecan glaze
- ¾ cup pecans
- ¼ cup maple syrup
- 2 tbsp. coconut oil
- ¼ cup water or coconut milk
- 1 tsp. vanilla extract
- 1/8 tsp. salt
Method
- Preheat the oven to 350F and grease a donut pan with coconut oil
- In a bowl mix all the ingredients, in the order listed
- Transfer to a piping bag or a zip lock, cutting off the corner so you can pipe the batter
- Pipe the batter into the donut pan and bake for 20 minutes or until lightly golden
- Leave to cool in the pan for at least 15 minutes. They will firm up a little more.
- Tip the pan out and tap to release. Place on a drying rack.
- For the maple glaze, add all the ingredients into a blender and blend until smooth
- Brush on, dip or drizzle the glaze onto the donuts
- Sprinkle with pecans to serve
Pumpkin Waffles
Ingredients
Serving: 6 waffles
- ½ cup red lentils
- 1 cup oat milk
- 1 cup pumpkin puree
- 1 tsp. vanilla extract/powder
- 1 cup brown rice flour
- 1/3 cup oat flour
- 1 tbsp. GF baking powder
- ½ tsp. soma salt or Himalayan salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- 1/3 cup raw organic cane sugar
- 1 flax egg (1 tbsp. ground flax + 3 Tbsp water)
Method
- Soak red lentils overnight. In the morning, wash till the water goes clear and drain
- Place in the blender with the milk , pumpkin puree and vanilla
- Blend until smooth
- In a bowl mix the dry ingredients, whisk till well combined
- Add the dry to the wet mix and whisk, add flax egg and whisk again
- Heat up your waffle maker, pour ½ cup batter into the middle of the waffle iron, cook for 3 minutes or until the waffle maker light goes from green to red
- If you open the waffle maker and want a darker waffle, unplug the waffle maker and let the waffle sit for another few minutes
- Top with cinnamon and maple syrup
