• Aurora

Tahini Glazed Pumpkin Donuts


What did you have for breakfast today? Was it a delicious pumpkin donut? Was that delicious pumpkin donut vegan, gluten free, and refined sugar free? Well, tomorrow is a new day, and you have a chance to turn that around! These donuts are perfect to get you in the Halloween spirit! This is how we made them:


Ingredients:


Supplies:

Donut Pan

Pastry Bag or Zip Lock Bag


Donuts:

½ cup coconut sugar

3 tbsp coconut oil, melted

2 flax eggs (2 tbsp ground flax + 6 tbsp hot water)

1 cup pumpkin

1 tsp vanilla

1 cup gluten free oat flour

½ cup almond flour

1 tsp pumpkin pie spice

1 tsp baking powder

½ tsp baking soda

⅛ tsp salt


Glaze:

¼ c tahini

¼ cup maple syrup

2 tbsp coconut oil, melted

2 tbsp coconut milk

1 tsp vanilla

¼ tsp cinnamon


Directions:


Preheat your oven to 350 degrees.


In a tiny bowl, mix together your flax egg ingredients. Stir well, and set it aside long enough to let it gel, about 5 minutes.


In a medium bowl, mix together the oat flour, almond flour, pumpkin pie spice, baking powder, baking soda, and salt. Set it aside.


In a large bowl, mix the coconut sugar, coconut oil, flax eggs, pumpkin, and vanilla. Then add in the dry ingredients and mix until smooth.


Transfer the donut mix into a piping bag. If you are like me and never do any baking, you can do the cheap and dirty method and use a big zip lock back. Add the donut mix to the zip lock bag and then cut off a corner of the bag making about an inch opening.


Pipe the donut mix into the donut pan to make about 12 donuts.


Bake the donuts at 350 degrees for about 18-20 minutes. Do the fork/toothpick test and make sure they’re actually cooked. Confession: the first time I checked they were not all the way cooked and I ate that mushy donut anyway!


Meanwhile...just outside of your oven...it’s time to make the tahini glaze. In a high powered blender, mix the tahini, maple syrup, coconut oil, coconut milk, vanilla, and cinnamon. Blend until smooth and transfer into a small bowl that is big enough for dipping donuts, but small enough to make a swimming pool for your pumpkin babies.


When your donuts are done baking, set them aside to cool. Once they are mostly cool and set up enough to handle (don’t burn yourself eating hot donuts like I did!), remove the donuts from their pan and dip them pretty side down (the side that was previously the bottom of the donut) into the glaze. Share them with the people you love the most.


Love this recipe? Don't forget to tag us on Instagram and Facebook so we can give you a shoutout! Hated this recipe? It wasn't ours anyways.

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©Not That Kind of Vegan 2018