Anything chocolate in my house is generally a winner. I could probably serve chocolate covered dandelions and my kids would eat it. Hmmmm, maybe not a bad idea! 🙂
After having served something for breakfast the day before that was not a favorite (therefore breakfast went uneaten), and lunch was later than usual due to a busy schedule, I had some hangry kids on my hands. I knew that breakfast this day needed to be something they would eat. And maybe even have seconds!
A lot of times gluten free baked goods are dense, dry and crumbly. No one likes that. These donuts are the exact opposite of that. They are light, sweet, and fudgy. I was lucky to snag a donut for myself in order to take a picture of one for this post!
There is pumpkin puree in these but you do not taste it at all. I promise! It adds moisture and sweetness with out the pumpkin flavor. Not that pumpkin would be a bad thing! Maybe pumpkin donuts or muffins will be my next post! 😉
1/2 cup coconut flour
1/2 cup cacao or cocoa powder
1/2 teaspoon Himalayan sea salt
1 teaspoon baking soda
2 chia eggs
1/4 cup maple syrup
1/4 cup coconut palm sugar
1/2 cup pumpkin puree
2 teaspoon vanilla extract
Handful of chocolate chips (I like to buy a bar of fair trade dark chocolate and cut that up into morsels)
1/2 cup water
- Preheat oven to 350 and grease a donut pan with coconut oil.
- Put all the dry ingredients to a mixing bowl and mix well.
- Add the wet ingredients to the dry ingredients and whisk until smooth.
- Spoon batter into your donut pan and bake for 30 minutes.
- Let cool completely before trying to take them out (trust me, I have made that mistake before and they don’t come out easy regardless of greasing your pan unless you wait)
**You could even make a chocolate glaze by melting about a 1/4 cup of chocolate chips and drizzling over the top of the donuts once they are completely cooled.**