Carrot Cake Donuts

I have a love/hate relationship with fall!  It’s my favorite season but my least favorite season comes next (tax season/winter) so I’m easing into it with this healthier version of donuts. 

 

1/3 cup banana flour from Hearthy Foods

1/3 cup carrot flour from Hearthy Foods

2/3 cups GF all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon of salt

1 teaspoon of pumpkin pie spice

1 teaspoon vanilla

3 tablespoons of olive oil

1 medium carrot grated

3/4 cup walnut milk (I use Elmhurst brand)

1 egg

2 teaspoons of maple syrup

 

 

Mix or blend ingredients and pour in greased donut pan bake at 325 for about 12 minutes

Top with frosting (I use Simple Mills organic vanilla), grated carrot, sprinkle with pumpkin pie spice and chopped nuts

 

Notes:  I often start with ½ cup of “milk” and add as necessary, the fruit/veggie flours and nut milks tend to absorb differently – batter should be thick enough to pipe into the donut pan but not pasty.

 

Cheers and God Bless!