20 Minute Roasted Portobello Mushroom Burrito Bowls (Gluten Free, Vegetarian)

November 5, 2015

Creme Brulee Crunch Baked Oatmeal (Gluten Free, Dairy Free, Vegan, Vegetarian)

November 5, 2015

Baked Pumpkin & Molasses Protein Donuts with Pecan Cinnamon Streusel (Gluten & Dairy Free)

November 5, 2015

When someone alerted me it was #NationalDonutDay, I had to jump on the bandwagon of course!  But in my usual fashion I have created a healthified version using real whole food ingredients and there’s no fryer in sight!  I use a simple blend of oats, coconut sugar, molasses and a few other ingredients to get that moist and slightly sweet texture and then kicked it up a few notches by adding the most amazing crumbly crunchy topping.  I originally found a similar recipe by my Insta friend The Blissful Balance and then my creativity took over and swapped and added a few ingredients of my own, swapping sugar for coconut sugar, flour for gluten free oats, added molasses, used less eggs, swapped the glaze for a streusel etc.  You can check out her original recipe here.  Either recipe you choose will add a touch of sweetness and Fall to your day! *If you don’t have a donut pan, go get one!  No just kidding (sort of), you can pour the batter into a muffin pan instead.

Pumpkin & Molasses Protein Donuts (I made 6 large donuts + 6 mini donuts)

1 1/4 cup gluten free quick cooking rolled oats (I used Bob’s Red Mill)

1/2 cup coconut sugar

2 T molasses

1 T flaxseed

2 t baking powder

1 scoop vanilla protein powder (I used Sunwarrior Vegan Protein Powder)

2 eggs

3 T almond mild

1 T coconut oil

1 cup pumpkin puree

1 t cinnamon

Preheat oven to 350F.  In a blender pulse the oat flour until fine and a flour like consistency.  Then add the remaining ingredients until well blended and a smooth batter forms.

Spray donut pans with cooking spray and pour batter in.  I used about 1 heaping tablespoon per donut.

Place in oven and bake for 15 minutes until a toothpick or knife poked into the center of the donut comes out clean.

While these are baking, make the streusel topping. Note: Donuts must be cooled down for at least 30 minutes before adding topping.

Pecan Cinnamon Streusel 

1/4 cup pecans

2 T coconut butter (or real butter)

1 t cinnamon

2 T coconut sugar

2 T coconut oil (melted)

In a food processor pulse the first 4 ingredients until mixture resembles a course sand like texture.

Pour the coconut oil in a bowl.  Place the streusel in another bowl.  Dunk your donuts in the oil first, and then the streusel topping.  If the mixture has a hard time sticking, you can use your hands to press the mixture into the donut.  Once you have covered all the donuts, place them in the fridge for an hour or so to let the topping harden onto the donuts.  Enjoy!

Baked Pumpkin & Molasses Donuts with Pecan Cinnamon Streusel