Yesterday was the November Chicago Food Swap at The Chopping Block! I wanted to bring something unique, healthy, festive and trendy to the swap and thus, these Paleo Pumpkin Spice Donuts were born!
But before we get to the recipe, let’s take a look at all the action during the swap!
The Chopping Block was the PERFECT location for the swap – plenty of room, lots of counter space, and of course darling kitchen decor to set the mood! Everyone set up their items and swap coordinator Emily gave us the run down. This was my third swap (check out my first swap here!), so I knew the drill, but it was fun to catch up with other veteran swappers and see the creations they brought from their own kitchen!
In addition to these Pumpkin Spice Donuts I also brought two Kombucha starters. You can see my donut samples in the picture to the left – the samples disappeared in record time! Leave it to the dietitian to bring donuts to an event…
Ok back to the donuts…mmm donuts… Can you believe these little ooey gooey pillows of love are completely grain-free?
I am so glad I brought most of mine to the food swap or I would have inhaled them all in less than 24 hours!
Paleo Pumpkin Spice Donuts
gluten-free, grain-free, soy-free, dairy-free, peanut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
Makes 12 donuts
Recipe adapted from The Food Lovers Kitchen
Ingredients:
- 4 eggs
- 1 can pumpkin puree
- 2 tsp vanilla extract
- 1 Tbsp pumpkin pie spice
- 1 cup maple sugar (can substitute cane sugar)
- 3 cups blanched almond flour
- 1/2 cup arrowroot powder
- 1 tsp salt
- 6 tsp baking powder
- 1/4 cup coconut oil, melted
Method:
- Preheat oven to 375*F.
- Grease donut pan with coconut oil.
- In a large mixing bowl, whisk together eggs and pumpkin until smooth.
- Whisk in vanilla and pumpkin pie spice.
- Add maple sugar and whisk until smooth.
- Add almond flour and continue whisking to obtain a smooth batter without any lumps.
- Add arrowroot powder and mix until smooth.
- Add salt, baking powder and melted coconut oil.
- Spoon batter into donut pan making sure the mold is filled to the very top (using a piping bag to fill the mold can minimize the mess).
- Bake for 15-17 minutes or until donuts are golden brown.
- Remove from pan and allow to cool completely on a cooling rack before frosting them.
Chocolate Frosting
Ingredients:
- 1 1/2 cup 70-85% dark chocolate, chopped into pieces
- 2 Tbsp coconut oil
Method:
- In a small saucepan, melt the chocolate and coconut oil over low heat, stirring frequently to prevent burning.
- Once melted, remove from heat and let cool until thickened (I popped mine in the freezer for a couple minutes to accelerate the process).
- Dip each donut into the chocolate and let cool (I put mine in the fridge while I made the caramel).
Caramel Glaze
Ingredients:
- 1 cup heavy whipping cream
- 5 Tbsp butter
- 1/2 tsp salt
- 1 1/2 cup maple sugar (or cane sugar)
- 1/4 cup maple syrup
- 1/4 cup water
Method:
- In a small saucepan, combine the cream, butter, and salt over high heat until boiling. Remove from heat and set aside.
- In another saucepan, combine maple sugar, maple syrup and water. Stir together over medium heat until it begins to bubble. Add in the cream and butter mixture.
- Increase heat and allow mixture to reach 250*F stirring occasionally. Remove from heat and let cool for a few minutes. Using a spoon, drizzle caramel glaze over the donuts.
- Return donuts to the fridge to let sit. Allow donuts to return to room temperature before serving.
These donuts are seriously to die for. Considering donuts are not usually known to be a health food, I would say these tasty treats have more nutritious value than most!
I packaged them up and swapped them for some amazing goodies at the Chicago Food Swap! I came home with spicy pickles, kimchi, cinnamon apple sauce, root beer syrup, two butternut squashes, bacon salt, and some fresh organic duck eggs!
I of course couldn’t give away ALL of my donuts and kept a couple at home for safe keeping. 🙂
Oh yes, and if you live in the Chicagoland area, don’t forget to register for the next Chicago Food Swap on December 7th! If you see me there, please stop by and say hello!
These were so awesome! Nice meeting you at the swap.