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 😉