Thursday, September 13, 2012

Wednesday Recipe

I realize that today is Thursday, but let me preface this post by saying that I stayed up all night ON Wednesday making these. As far as I'm concerned, this is a Wednesday recipe! :) I did something AMAZING last night! I made one of THE best clean fall treats that I think I have EVER made! I was inspired by a post that my friend Karen put on Facebook - thanks Karen! I saw this recipe she had posted and thought, "I can totally make a clean version of that!" So I did! How could I deprive the world of a clean version of this amazing recipe?! I also stole part of my idea from DAMY Health and tweaked one of their recent recipes to achieve what I wanted. I hope you all enjoy this one and if you don't, you're just plain crazy! ;)


I adapted this yummy treat from THIS RECIPE on While this is a very simple and fairly clean recipe already, I knew it could be cleaned up more - sans refined sugars and white flours! Easy as pie (or doughnuts in this case).
Doughnut Ingredients:
1/4 C oat flour
3/4 C almond flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 C pureed pumpkin
1/4 C agave syrup
1 egg 
1/4 C melted coconut oil
1 teaspoon vanilla extract
* I made my own oat flour by blending organic gluten free oats in my Ninja Blender
** Make this recipe vegan by substituting 1/4 C no sugar added applesauce for the egg
Topping Ingredients:
1/4 cashew butter
1/4 melted coconut oil
2 tablespoons 100% pure maple syrup
1 teaspoon vanilla extract
1 handful pecans
* NOT high fructose corn syrup maple syrup - that is not syrup! ;)
** I stole the idea for this glaze from DAMY Health's Cinnamon Bun Recipe! I just changed the agave syrup for maple syrup. If you don't like maple flavor, you can just use agave instead.
Nom nom nom!
Preheat oven to 325 F. Grease doughnut molds with spray olive oil. To make the doughnuts I mixed all of the dry ingredients together in a larger bowl with a whisk. Next, I whisked all the wet ingredients together in a smaller-sized bowl. Add the wet ingredients to the dry ingredients and mix together evenly. Per Shutterbean's instructions I placed this mix in a ziplock baggie and cut one corner and filled a 6 doughnut sized pan. I did not fill them two thirds full per Shutterbean's instructions. I filled them much more full. I filled each doughnut mold evenly until all of the mix was gone. Bake in oven for roughly 25 minutes. These take longer to cook than the "dirty" version. They will not seem very stiff when they come out like a doughnut but you can peak into them with a fork to ensure they are cooked through. They will harden up and get more doughnut-like when they are cooled more. Cool in pan for about 5 minutes then pop each doughnut out onto a cooling rack.

While the donuts are cooling, toast your pecans and make your glaze. Place the handful of pecans on a pan and put in the 325 F oven. Check frequently to make sure these get toasted but not burnt; roughly 6-8 minutes. I let them cool a little then break them up into tinier pieces.

Add all glaze ingredients together in a small bowl. DAMY Health suggests using a food processor, however I simply mixed mine with a fork until fairly smooth then I mixed more vigorously with a whisk until a smooth, glossy glaze was attained. Place your cooled doughnuts on a place and spoon glaze over each doughnut evenly letting the glaze run down the sides of the doughnuts. Sprinkle your toasted pecans over the glazed doughnuts. You have melt in your mouth clean pumpkin doughnuts! I put mine in the fridge overnight on a place and the glaze got a real nice creamy harder texture to it! You can freeze these and thaw them out in the future to eat too!
Go ahead! Shove your face! :D
Also, I know I've been absent from my blog. I have plenty of explaining to do! I'm going to be updating you all this week on lots of changes in my life which can help to explain why I've been absent and what I'm looking to do goal-wise lately! Don't miss it!
Happy Wednesday AND Thursday everyone!


  1. Marilyn11:02 AM

    I love all the substitutions!

  2. Thanks Marilyn! I hope you enjoy it! :)