Fall Spice Immunity Donuts (Baked, GF, Vegan)

By Ashley | Breakfast

Oct 12

Problem: I don’t enjoy the taste of turmeric

Solution: Hide it in donuts so that my other favorite spices and the cake-y fluffy texture are all I taste!

Also . . . 

Truth: Whether or not you love turmeric, you will love these donuts!

Lie: Donuts are difficult to make and unhealthy! 

And this recipe proves it . . . 

For this recipe, I created a healthy fall-spiced cake batter (spiked with anti-inflammatory turmeric and immunity-boosting Thieves oil) , baked it in a donut pan, added some yummy garnishes, and viola – an Autumnal delicious breakfast/snack/dessert was born!

If you make this recipe don’t forget to tag #tnfl @thenakedfoodlife on social media!

Wishing you a season filled with healthy homemade baked goods and all the cozy things!!!

Fall Spice Immunity Donuts (Baked, GF, Vegan)

Makes 6 large donuts


2 tbsp flax seed mixed with 1/4 c water

1 c yellow squash puree (or zucchini, or winter squash puree – add 1/4 c water)

1/3 c pure maple syrup

2 tbsp avocado oil or coconut oil (ingredients must be room temp if using coconut oil)

1/2 tsp vanilla extract

2 drops Thieves vitality oil

3/4 c almond flour

3/4 c GF flour blend (I like Bob’s Red Mill)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp ground cinnamon

3/4 tsp ground turmeric


Allow the flax water mixture to gel up for 5 minutes.

Add the squash puree, maple syrup, oil, vanilla, and Thieves to the flax and mix well.

Add the remaining ingredients and gently mix to form a thick, yet pourable batter.

Grease a donut pan with oil and transfer batter to the pan.

Bake at 350 degrees for 15-20 minutes or until donuts are “springy.”

Allow to cool completely before inverting onto a plate or cutting board.

Store in the fridge for up to 5 days.

Before serving top with nut butter, frosting, or powdered sugar. I used brownie batter dessert hummus, date nectar, and almond butter 😉

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