Cranberry Pumpkin Spiced Donuts (raw, vegan, gluten-free)
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These donuts can be enjoyed right away or you can pop them into the dehydrator for 4-6 hours to give them a firmer exterior and to enhance the flavors by letting the warm air permeate the donuts, thus melding the ingredients together.
The cranberries add a wonderful sweet, chewiness to the donut, and the pumpkin spice skids in under the radar offering up a warming flavor note. But the one ingredient that really makes my taste buds fall over and swoon are the raw coconut crystals. They are the twin sister to brown sugar, but this sister is the healthy one!
Raw coconut crystals are made from… coconut sap. This sap is very low glycemic (GI of only 35), diabetic-friendly, is an abundant source of minerals, 17 amino acids, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.
Coconut crystals are made from 100% pure coconut tree sap that is grown without chemicals, pesticides, or herbicides. They are gluten-free, unbleached, unrefined, GMO-Free and vegan. Oh, and lets not forget this natural sap, is a raw, enzymatically alive product. It is low temperature vacuum evaporated only to remove excess moisture and allow for crystallization. By contrast, most brown sugar is boiled at temperatures up to 221 degrees F.
So as you can see, there are many great benefits to using raw coconut crystals… taste wise and health wise. If you haven’t tried it yet, I encourage you to do so.
Ingredients: – yields 13 donuts
- Place the coconut in the food process, fitted with the “S” blade. Process until it breaks down to a small crumble. Pour into a medium sized bowl. Do this same process with the almonds.
- Add to the bowl; coconut flour, coconut sugar, cinnamon, and pumpkin spice. Mix all the dry ingredients together.
- Add the date paste, coconut oil, cranberries and vanilla. With your hands, mix the batter together. If the batter doesn’t stick together well when pinched, add 1 Tbsp of water at a time, until it does so.
- With a 2 Tbsp ice cream scoop, level off each portion and roll into a ball. Flatted the ball on a cutting board. Using a small cookie cutter, remove the center… creating a donut hole! :) Now you have your donut shape.
- Dehydrate at 115 degrees (F) for 4 hours to dry the outside, leaving the inside moist.
- OR… skip the drying process, enjoy right away or place in the fridge for a few hours to chill and firm up.
- Store in an airtight container on the counter (if dehydrated) or in the fridge.
- Optional: frost with Raw Ruby Valentine Frosting
The Institute of Culinary Ingredients™
- Raw Coconut Crystals add a “brown sugar” flavor to a recipe. Read about it (here).
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.