I’m rediscovering how much I love the smell of having the windows open in the evening when the weather gets warm enough. And I promise, I’m not about to go into another rant about my backwards seasonal problems again so you can relax. Although, I might rant for just a second on the window screen issue of this country.
I’m guessing it’s been about a year since I’ve mentioned it. For those of you who are new to the blog, let me say how lame I think it is that they don’t see the reason to have window screens in any of the houses here. Every time we’ve asked locals about them at stores or among friends, the general response is “What would you need that for?” The mental reply is usually “So we don’t have to choose between dying of heat stroke or being eaten alive by mosquitos, duh!” In all honesty, the mosquitos aren’t bad here but we still have moths and flying things getting in if we don’t shut the windows after dark. Like I said, lame. Okay, rant over. Moving on.
I don’t like flying bugs, really don’t like them. What’s funny is I’ve never been afraid of spiders, which I proved yesterday by the fact that I bent over and this big black one fell off my neck. You probably won’t believe this, but I literally didn’t even flinch. Actually, I scooped it up in my sock to show off cow creepy this little guy was. I wouldn’t say I’m anywhere close to liking spiders but they, don’t bother me. It’s the buzzing things I can’t stand.
So this probably isn’t the best way to make you hungry for doughnuts, sorry. I was just being reminded by these pictures that they were taken outside when I was trying a new photography situation. Not sure how I feel about it yet, but I was happy about these doughnuts.
They’re so named because they are completely acceptable to have as a balanced snack or for breakfast with your morning coffee. I made them with oats that I processed into flour so they’re gluten free and they are also dairy free, refined sugar free, fairly low in fat, and they can optionally be made vegan. Can I get a pat on the back for this? Yay, for healthy doughnuts that you can have without guilt! I’ve been trying to keep those of you with diet restrictions in mind amidst all of my holiday excitement. Plus, can’t we all use a little more healthy snack options this close to the holidays? I certainly know a few picky kiddos that can.
I’ve been wanting to put pumpkin spice with maple and peanut butter for a while. Growing up, I loved putting peanut butter on my waffles and then dousing them in maple syrup so I already knew I love that combo but I’ve been wondering what it would be like to put that with pumpkin spice also so I went for it. Pumpkin is naturally a little sweet but I wanted some more natural sweetness so I added a secret ingredient to these, cooked carrots. If I just lost right there, wait just a moment. Carrots are way sweeter than pumpkin, they’re orange like pumpkin, and they add really good texture to these.
I recommend eating these as fresh as possible. They are still delicious next day or even a few days old dipped in coffee, but when they’re fresh and warm they are the best. Also, note that these are not super sweet. I added a minimal amount of maple syrup and that’s why I made the optional glaze to go with them and I felt like it finished them perfectly. However, if you would like them sweeter I’d try adding a bit of raw sugar or even stevia to the batter. And one more thing before I shut up and let you make them. I made them with regular eggs and then with vegan “eggs” and I was really surprised that I almost like the latter better. There wasn’t much of a difference but I just wanted to let you know that you won’t be sacrificing anything if you make them completely vegan. K, shutting up. Enjoy your guilt-free snacking!
- 3 cups old fashioned oats
- 2 eggs or (2 flax/chia eggs for vegans) *see note
- 1/4 cup maple syrup
- 1/4 cup peanut butter
- 2 tablespoons water
- 2/3 cup pumpkin puree
- 2/3 cup cooked carrots
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup full-fat coconut milk
- cornstarch or arrowroot powder for flouring pan
- 1/3 cup maple syrup
- 1/3 cup coconut milk
- 2 teaspoons cornstarch or arrowroot powder
- 2/3 cup water
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- dash of salt
- Pour oats into a food processor or blender and pulse until almost as fine as flour (it's okay if there are still a few ungoround oats, it will add texture). Pour into a separate bowl and add eggs, syrup, peanut butter, and water to processor. Pulse until smooth then add remainging ingredients for doughnuts and again pulse until smooth. Pour in your ground oats and pulse just to mix in.
- Grease a doughnut pan with oil and dust well with cornstarch or arrowroot powder. Spoon batter into pan molds and fill each of 10 slots until slightly heaping over rim. Bake for 18 - 22 minutes or until lightly browned on top. Remove from oven and cool completely before gently loosening from pans with a spoon.
- Whisk together maple syrup, coconut milk, and cornstarch (or arrowroot) in a small saucepan until smooth. Add water and cinnamon and place over low heat. Cook, stirring constantly, until the mixture just begins to thicken. Remove from heat and stir in vanilla and coconut oil until smooth. Allow it to cool for at least 5 minutes, the pour over cooled doughnuts and serve as soon as possible.
- Store in an airtight container for up to 5 days.
For each vegan egg, combine 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. This recipe can also be made in a muffin tin if you don't have a doughnut pan.