recipe adapted from the Cinnamon Quill
Yield: 6 donuts
1/4 cup millet flour
1/4 cup brown rice flour
1/4 cup tapioca starch/flour
1/4 cup potato starch (not flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon guar gum
1/3 cup brown sugar
4 tablespoons melted coconut oil
1/4 cup non-dairy milk (I used full-fat organic coconut milk)
1/4 cup + 2 Tablespoons organic sweet potato puree
1-2 teaspoons ‘pumpkin pie’ spice of your choice
Oil for pan
Preheat oven to 400F.
Oil a donut pan generously, including the top of the pan.
Combine wet ingredients together.
Then whisk all the dry ingredients in separate bowl. Mix dry into the wet.
Divide among donut pan evenly. Spoon the batter (about 1/3 cup per donut) into the mold.
Place pan directly on center rack of preheated oven. Bake for 12-15 minutes, until slightly browned, and toothpick inserted in donut comes out clean.
Let cool for five minutes, then un-mold using a spoon.
2 Tablespoons melted coconut oil
1/2-1 cup powdered sugar (I used Zsweet, artificial sweetener)
2+ teaspoons of non-dairy milk (I used cream of coconut milk)
1/2 teaspoon cinnamon (optional)
then some extra powdered sugar for dusting.