These pumpkin doughnuts or “fauxnuts” are not your typical doughnuts, but are definitely delicious. These are a healthy alternative to an otherwise fattening treat.
1 small can Pumpkin Puree
1 cup Brown Rice Flour
1/4 cup Coconut flour
1/4 cup applesauce
1/4 cup stevia baking sugar
2 Egg Whites
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Baking Powder
Optional: chocolate chips or carob chips
Preheat the oven to 375. Mix all ingredients in a large bowl until smooth. Grease doughnut pan , and fill each doughnut 3/4 the way full with batter. place in the oven and bake for 25-30 mins.
for this recipe simply follow my Faux dough recipe.
- Use the brown rice flour option
- Oat flour instead or rolled oats
- Add 2 scoops of vanilla protein powder.
Roll into bite sized balls, and store in the refrigerator
This was a random mix of ingredients I threw together that turned into something delicious. I made this bowl for breakfast using my Chia Seed Pudding recipe .This is a great breakfast bowl, packed with nutrients and protein.
1/4 cup rolled oats
1/2 a small apple- diced
a handful of pepita seeds.
Strawberry & Raspberry Chia Seed Jam.
This jam is so easy to make and tastes amazing! The chia seeds work as thickeners and also add a ton of great nutrients to the recipe. You can use whatever berries you prefer when making the jam!
Makes 1 Jar.
2 Cups fresh raspberries
1 Cup fresh strawberries
2 Tablespoons of chia seeds
*You can add 2 Tablespoons of agave or honey if you’d like, but i felt it was naturally sweet enough.
Add all ingredients expect for chia seeds into a medium pot and stir . Bring mixture to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes. Stir occasionally . When Berries are soft and tender, remove from heat and mash the mixture ( I use a fork or potato masher). Add chia seeds to mixture, stir well to avoid any clumps. Put in refrigerator and allow to thicken for at least a 2-3 hours ( the longer the better).
Can last up to 2 weeks in the refrigerator in an air tight container.