DF GF SF V VG
Autumn is in full swing, the air is crisp, and the foliage looks beautiful. Along with that festive mood, fall brings delicious flavors including fresh local apples, cider, and warming spices.
But let’s be honest: This time of year can also create temptation with holiday feasting. Halloween candy is everywhere, specialty coffee drinks disguise sugar in the form of pumpkin flavorings, and freshly baked goods line the shelves at most grocery stores.
With that in mind, I was determined to find something Happy Gut-approved that is just as delicious without added sugar.
That’s where I got the idea for pumpkin donuts made from cassava flour, an entirely grain-free base to bake with.
Cassava is a root vegetable that contains dietary fiber to promote gut microbial balance. In fact, because of its high fiber content, cassava fuels healthy bacteria (resulting in greater microbial diversity).
The beneficial bacteria also produce anti-inflammatory short-chain fatty acids: A winner for colon health.
But let’s talk about taste. These delicious donuts are low in sugar, contain no processed ingredients, and offer the most delicious seasonal pumpkin flavor. They’re so flavorful, nobody will know they’re also gut healing!
1 cup cassava flour
½ cup pumpkin puree
¼ cup pure maple syrup
2 tsp cinnamon
1 tsp nutmeg
1 tbs vanilla extract
2 tbs almond butter
Pinch sea salt
1 tbs coconut oil
1 donut baking tray
¼ cup cacao powder
⅓ cup tahini
Preheat oven to 375 degrees.
Mix all baking ingredients for the donuts together, except for the oil. If the batter is dry, add some water. Cassava can absorb liquid easily.
Set the mixture of ingredients to the side. Grease the donut baking tray with the oil.
Pour mixture into each individual donut mold in the tray. Fill with batter to the top.
Bake for 8-12 minutes.
In a separate dish, whisk cacao powder and tahini together. If it’s too bitter, add a dash of maple syrup.
When donuts are cool, spread frosting on top. Enjoy or store in the refrigerator.