Donuts are unrivaled comfort food. Donuts that are healthy are not easy, but are certainly doable. This recipe is tweaked form of GAPS Pancakes. Donut pans are essential. This version is made from silicone. This version is a non-stick option, which, if purchased, should not be used once the pan is old, scratched or damaged in any way that can cause the non stick surface to enter the food. This one is a silicone non-stick pan. 

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To make Pumpkin Donuts combine:

2 cups cashew butter
2 cups pumpkin, squeezed dry of liquid, click here for home made
5 pastured eggs
4 yolks
1 stick of grass fed butter
3 tablespoons local honey
1 teaspoon green stevia
2 teaspoons home brewed vanilla
5 teaspoons cinnamon
4 teaspoons nutmeg
3 teaspoons ground ginger
1/2 teaspoon allspice

Blend all above ingredients in Vitamix or food processor and pour into donut pan.

Tap the pan on the counter to release air bubbles and spread throughout the pan evenly.

Cook at 350 degrees for roughly 25 minutes.

Allow to cool for a few minutes then turn out onto a cooling surface.

These are best served warm.

Pumpkin Donuts are fantastic topped with Green Tomato Raspberry Jam, cinnamon or drizzled local honey.

 

 

Pumpkin Donuts - GAPS Approved
A satiating comfort food
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Ingredients
  1. 2 cups cashew butter
  2. 2 cups pumpkin, squeezed dry of liquid
  3. 5 pastured eggs
  4. 4 yolks
  5. 1 stick of grass fed butter
  6. 3 tablespoons local honey
  7. 1 teaspoon green stevia
  8. 2 teaspoons home brewed vanilla
  9. 5 teaspoons cinnamon
  10. 4 teaspoons nutmeg
  11. 3 teaspoons ground ginger
  12. 1/2 teaspoon allspice
Instructions
  1. Blend the ingredients thoroughly in a Vitamix or food processor.
  2. Pour ingredients into donut pan and cook at 350 degrees for 25 minutes or until done. Top with Green Tomato Blackberry Jam, powdered cinnamon or a drizzle of local honey.
Adapted from GAPS Pancakes
Adapted from GAPS Pancakes
Nourishing Plot http://www.nourishingplot.com/

 

 

 

 

 

 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. sees clients in Rossville, Georgia. She has spoken at two Weston A Price Conferences, been published in the Wise Traditions Journal and Savvy Times, spoken on the radio numerous times and is a Chapter Leader for The Weston A. Price Foundation. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Lyme Literate Practitioner, Iodine Literate Practitioner and Chapter Leader for The Weston A. Price Foundation. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”. 
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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One Response to Pumpkin Donuts – GAPS Approved

  1. Sharan says:

    Is there a nut free alternative to cashew butter?

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