The flavors of fall are so warm and welcoming-the fragrance of cinnamon and clove, maple, caramel and pecan. They just put me in the mood to cuddle up next to a crackling fire with a cozy blanket and a mug of herbal tea. Even if you’re a raw foodie, you don’t have to miss out on those scrumptious sensations. Try making some sweet treats that celebrate the flavors of the season.
Doughnuts are a fun treat to make because they can be for breakfast or dessert. Don’t worry if you don’t have a dehydrator-you can use your oven set on warm for about 30 mins to 45 mins, with the door cracked open.
Some great additional toppings for these doughnuts would be:
- sea salt for a sweet/savory vibe
- caramelised ginger cut into small pieces
- a dusting of organic powdered sugar
- chopped chocolate chips
PUMPKIN SPICE DOUGHNUTS
- 1 1/3 cup almond flour
- 4 tablespoons psyllium husk
- 1 cup pitted dates
- 1/4 teaspoon Himalayan salt
- 1 tablespoons pumpkin pie spice*
- 1 teaspoon vanilla extract optional
- 2 tablespoons water
- 2 tablespoons coconut oil melted
- 2 tablespoons maple syrup
- 1/8 teaspoon vanilla powder
- 1 teaspoon pumpkin pie spice
- 1/4 cup pecans chopped
Pumpkin Pie Spice:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1-1/2 teaspoon ground allspice
- 1-1/2 teaspoon ground cloves
Add the dough ingredients to a food process and process until a soft dough is formed. Divide the dough into 6 equal balls.
Form the dough into a round doughnut shape by hand, or you can line a doughnut pan with plastic and use the pan as a mold (that's what I did in these pictures).
Place the doughnuts onto a dehydrator tray and dehydrate for 4 hours at 115 F. After 4 hours remove from the dehydrator and place in your refrigerator.
Set aside until ready to glaze.
Mix together the coconut oil, maple syrup, vanilla and pumpkin pie spice.
Dip the doughnuts into the glaze and place on a piece of parchment paper to set. You should sprinkle the chopped pecans on while the glaze is still slightly wet. Allow the glaze to set before eating.
Keep refrigerated for up to a week.