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September 28, 2013 by KAREN FOSTER
Apple Cider Pumpkin Donuts

Conventional donuts are full of sugar, toxic emulsifiers and trans fats. Not these. Apple cider pumpkin donuts are the perfect complement dessert for your upcoming Halloween festivities. Instead of having kids gorge on candies the day after, promise them this very tasty donut delight which can be raw and deliciously satisfying for even the biggest sweet tooth.

3 cups small pie pumpkin (or squash), peeled and chopped
3/4 cup organic apple juice
1/2 cup Coconut Flour
1/2 cup Raw Cashews, ground to coarse powder
1/4 cup Coconut Oil, melted
1/4 cup Coconut Cream or Coconut Butter,
1/4 cup honey or maple syrup
2 tsp. cinnamon
1 tsp. nutmeg


Add pumpkin (or squash) and apple juice to high powered blender and blend until smooth. Add this and remaining ingredients to a mixing bowl and mix until well combined. A soft and fluffy dough should be the result. Carefully shape into donuts or donut holes, trying not to compress too much.

Place onto non-stick dehydrator sheets. Dehydrate at 115 degrees for 2 to 3 hours until dry enough to place on screens. Dehydrate for another 8 to 10 hours. Donuts should be lightly crispy on the outside and moist on the inside. Alternatively you can place on a silicon sheet in the oven at 150F for 1 hour, and flip and continue heating for another 1-2 hours until dry enough.


1/4 cup Coconut Oil, melted
1/4 cup honey or maple syrup
1/4 cup Coconut Cream, melted

Mix ingredients in a bowl. They will separate a bit so mix quickly and pour over cooled donuts for a glazed effect. For more of a frosting allow the glaze to solidify a little and then mix, carefully spreading over the donuts.

These are best eaten right away, just like the old-fashioned fried ones!

If you use a dehydrator, the recipe can be completely raw.

Adapted from:

Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.

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