Chocolate Spiced Donuts
These are so good. I know that's just a basic statement but they really are just delicious. They're very festive with the spices and actually full of pumpkin as the base. They're grain and dairy free with a veggie boost from a full zucchini (thank goodness because my son seems to be on a veggie strike). I spiked them with the adaptogenic herb, Reishi, for adrenal support and anxiety relief. You can't taste it because of the chocolate flavor and powerful spices. They can be made into muffins if you prefer and the chocolate glaze is totally optional so make them as you please.
1 cup almond flour
3 tbsp coconut flour
1/4 cup cacao powder
2 hefty scoop of collagen peptides (Vital Proteins)
3/4 cup pumpkin puree
1/2 tsp pink salt
1 medium shredded zucchini, strained
1 1/2 tsp baking soda
2 tbsp coconut oil
1/4 cup maple syrup
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp allspice
1 tbsp Reishi (Root and Bones)
1 tsp apple cider vinegar
Combine pumpkin, eggs, coconut oil and maple syrup in a mixing bowl.
In a separate bowl combine almond flour, coconut flour, baking soda, salt, spices, collagen, reishi and cacao powder.
Add zucchini to the dry ingredients. Then stir in the apple cider vinegar.
Stir wet and dry ingredients together into one bowl.
Use coconut oil to grease a muffin or donut pan. (I did one of each and this recipe made 6 donuts/6muffins)
Bake at 350 for 28-33 minutes.. it honestly just depends on your oven and pan.
For the chocolate glaze:
Melt 100% cacao bar + sweetener (maple syrup or stevia) to taste + 2 tsp coconut oil over stovetop.
Drizzle over cooled donuts and muffins. Sprinkle coconut sugar over melty glaze. (also optional)
Allow glaze to cool then either EAT right away or place in fridge to create a "hard shell". My vote goes to the shell!