Baker's Dozen Pumpkin Treats e-book Coconut Flour Baked Goods Series Volume 2

Can't see images? Click here... Hi Oscar!! How is your week treating you? I hope it has wonderful wherever and whatever you've been doing! :) I'm not going to beat around the bush today. I have an exclusive recipe for you and you're going to LOVE it! I'm sharing this incredible Pumpkin Donuts recipe from my friend Starlene's Pumpkin Treats eBook. You may remember Starlene (one of my FAVORITE affiliate partners) from past emails -- she is the baking with coconut flour guru and has mastered the art of this tricky craft. To celebrate pumpkin season, she gave me permission to share this recipe with you guys, plus she is also running a special sale for Delicious Obsessions readers for 50% OFF her Pumpkin Treats eBook! Which means this awesome ebook is only $3.99! In this eBook, you will find a plethora of pumpkin recipes to satisfy any cravings you may have in the Fall (or anytime of the year)! There are over 20 recipes featuring: Quick Breads Brownies Donuts Cookies Pie Muffins Ice Cream Beverages and More! All of the baked goods in Pumpkin Treats are gluten-free and grain-free, made using coconut flour - no other gluten-free flours. No starches, refined sugar, or dairy are used either, so there is something in here for everyone. Plus you get access to Starlene's expertise on making coconut flour work well in your recipes -- invaluable in my opinion, considering how tricky coconut flour can be! You can check out the full recipe list, see pictures, and learn more here: http://www.deliciousobsessions.com/Pumpkin-Treats Use coupon code PUMPKIN50 to save 50%! Coupon expires 11/7 at midnight. **EXCLUSIVE RECIPE** Pumpkin Cake Donuts gluten-free, grain-free, dairy-free, starch-free, refined sugar-free, GAPS-friendly, Paleo/Primal Ingredients 8 large whole eggs (408 grams) 1/2 c. cooked pumpkin 1/4 c. coconut oil 1/2 c. honey 1-1/2 t. ground cinnamon 1 t. ground nutmeg 1/2 t. ground ginger 1/4 t. ground cloves 1/8 t. ground allspice 1/2 t. sea salt 1 t. vanilla extract 1/4 t. baking soda 1/2 c. coconut flour, packed (100 grams) 2 t. apple cider vinegar Toppings, optional honey cinnamon almond meal organic cane sugar melted chocolate chopped nuts Directions 1. If you have silicone doughnut pans, skip this step. Liberally butter and flour (using coconut flour) doughnut pans (even if they are non-stick). 2. Preheat oven to 325°F. 3. Purée eggs and pumpkin until smooth. Add coconut oil, honey, cinnamon, nutmeg, ginger, cloves, allspice, salt, vanilla extract, and baking soda. 4. With an electric mixer, mix at medium speed until all ingredients are fully incorporated. 5. To measure the coconut flour, pack firmly into the measuring cup and use the back of a straight knife to level the flour even with the top edge of the measuring cup. To ensure there are no lumps, sift flour. 6. Add coconut flour, mix on medium speed until ingredients are fully incorporated. 7. Measure equal parts batter into doughnut mold. 8. Place in preheated oven immediately. 9. Bake 12-15 minutes. 10. Remove from oven, place something flat on top of the doughnut pans and flip over. Place doughnuts on a rack so they can cool. I tried two different toppings for these doughnuts: honey cinnamon glaze and almond meal cinnamon sugar, the plain doughnuts were delicious as well. Honey Cinnamon Glaze Topping To top one dozen: 4 tablespoons of honey and 1 teaspoon cinnamon. To top a half dozen: 2 tablespoons honey and 1/2 teaspoon cinnamon. To top a quarter dozen: 1 tablespoon honey and 1/4 teaspoon cinnamon. Place honey and cinnamon in a small flat skillet, mix and heat just until boiling. Remove from heat immediately. Dip the doughnut into the hot honey mixture on one side, then the other. Place on a rack to cool. Be careful to not get burned as the honey is very hot and will burn your fingers if it drips on you. Almond Meal Cinnamon Sugar Topping To coat one dozen: 2/3 cup almond meal, 4 tablespoons organic cane sugar, 2 teaspoons cinnamon, plus 4 tablespoons honey for dipping. To coat a half dozen: 1/3 cup almond meal, 2 tablespoons organic cane sugar, 1 teaspoon cinnamon, plus 2 tablespoons honey for dipping. To coat a quarter dozen: 3 tablespoons almond meal, 1 tablespoon organic cane sugar, 1/2 teaspoon cinnamon, plus 1 tablespoon honey for dipping. Using the almond meal helps to stretch the sugar so you are using approximately 1 teaspoon of sugar per doughnut. If you like stevia, consider substituting powdered stevia in place of the sugar. You can make your own almond meal by placing 2/3 cup of almonds into a blender or food processor and grind until fine. Add almond meal, sugar, and cinnamon to a flat bowl, mix together. Heat the honey in a small flat skillet until it just begins to boil. Remove from heat immediately. You'll need to work quickly as the honey will thicken. Dip doughnut in honey, then into almond meal mixture. Dip other side. You can just do tops and bottoms, or use a pastry brush to paint one-third of each edge at a time and dip into the almond meal mixture. (I recommend dipping one-third at a time because the honey will soak into the doughnut and the almond meal mixture won't stick as well). Serve and enjoy!!! Talk about an amazing recipe, right? Thank you, Starlene, for giving me permission to share it! Don't forget that you can snag your copy of the Pumpkin Treats eBook for 50% OFF (which is only $3.99!) through 11/7 at midnight. You can check out the full recipe list, see pictures, and learn more here: http://www.deliciousobsessions.com/Pumpkin-Treats Use coupon code PUMPKIN50 to save 50%! Questions, comments, ideas, etc.? Hit reply and let me know! Until next time, here's to YOUR most vibrant life! Jessica P.S. Don't forget to use coupon code PUMPKIN50 before 11/7 at midnight and have all of your holiday pumpkin treat recipes for only $3.99! :) Check it out here: http://www.deliciousobsessions.com/Pumpkin-Treats Let's Connect! Facebook Youtube Instagram Pinterest Twitter Google