1/2 cup cassava flour
1/2 cup blanched almond flour
1/2 cup tapioca flour
1/2 cup monk fruit granules or coconut sugar
1/2 cup organic pumpkin puree
1/4 cup monk fruit syrup or maple syrup
2 large eggs
2 tablespoons pumpkin pie spice
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon sea salt
1 tablespoon monk fruit granules or coconut sugar
1/2 tablespoon ground cinnamon
Preheat oven to 350 degrees. Spray or lightly grease a donut tin with coconut oil or ghee.
In a food processor combine all the ingredients until the batter is well combined and smooth.
Fill a pastry bag or plastic bag with the batter, cut a small hole at the point then squirt the batter into a donut tin and fill 3/4 the way full.
Place in the oven and bake for 15 minutes. In a bowl, combine topping ingredients. When taking donuts out of mold, roll in coconut sugar/monk fruit and cinnamon topping . They store well on the counter for a few days and then in the freezer.
Makes 12
