Guys!!! Autumn is HERE, and you know what that means??? It’s cider and doughnuts season! Woo-Hooooo!!! Now, you’re probably thinking, yeah, but that means a bunch of extra sugar and fat that will ultimately make me feel a bit like garbage. Well, I have good news! I came up with this amazingly delicious recipe for butternut squash doughnuts that are SUPER good for you! And they go PERFECT with a nice cup of hot apple cider! This means you get to enjoy the fall tradition of cider and doughnuts while nourishing your body in the process! Added bonus? They’re gluten free too, yeast free, and there is no refined sugar!
Oh, and did I mention that they also contain butternut squash, which means they have the health benefits, that the following pin points out, of butternut squash in a doughnut!
You can also replace the butternut squash puree with pumpkin to make a pumpkin doughnut. It’s completely up to you! Okay, let’s take a look at this recipe!
BUTTERNUT SQUASH DOUGHNUTS
Ingredients – makes 8-10 doughnuts
- 1 1/4 cup gluten free oat flour
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 4-5 packets of stevia
- 1 egg
- 1/4 cup unsweetened applesauce
- 1/4 cup butternut squash puree
- 1/3 cup plain greek yogurt
- 1/4 cup plain almond milk
- 1 tsp. alcohol free vanilla
1.) Preheat the oven to 350 degrees. Sift together the dry ingredients (oat flour, cinnamon, baking powder, sea salt, baking soda, and stevia) in a large mixing bowl.
2.) Add the wet ingredients (egg, applesauce, butternut squash puree, yogurt, milk, and vanilla), and stir to combine completely.
3.) Very lightly spray a doughnut baking pan with olive oil. Fill the doughnut tin with the batter, taking care not to fill it too full, and bake in the oven for 18-20 minutes at 350 degrees. Keep an eye on them, so they don’t dry out.
4.) Allow to cool for about 5 minutes in the pan, then remove and allow to cool completely.
Nom, nom, nom!
A circle of goodness! Enjoy! 🙂