This recipe by Will Frolic for Food looks amazing AND healthy, and is perfect for Hanukkah! We love anything involving squash, not only for its nutritional properties and fiber content, but for that slightly nutty flavor that immediately brings to mind images of cozying up around a fire when it’s cold outside. Top these donuts with some melted chocolate and powdered sugar for a decadent dessert, or have them with a hot cup of coffee for breakfast!
- 50 grams brown rice flour
- 40 sorghum flour
- 30 white rice flour
- 20 arrowroot powder
- 1 teaspoon baking powder
- pinch kosher salt
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 3 tablespoons ghee or coconut oil
- ¾ cup delicata squash puree (roasted at 400F for 25 minutes then blended skin-on with 2 tbsp water)
- 1 large egg, lightly beaten
- ½ cup packed brown sugar or turbinado sugar
- 1 teaspoon vanilla extract
- powdered sugar (optional)
- Preheat oven to 350F. Lightly grease a doughnut pan; set aside.
- In a medium mixing bowl, stir together the brown rice flour, sorghum flour, white rice flour, arrowroot flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate mixing bowl, whisk together the ghee (or coconut oil), squash puree, egg, sugar, and vanilla.
- Carefully fold the wet mixture into the dry until just combined, being careful not to over mix.
- Fill the prepared doughnut pan with the batter using tablespoon. Each mold should have about 2.5 tablespoons of batter — filled until ¾ of the way full.
- Bake 12 minutes in the oven, until doughnuts are puffed and a light golden brown.
- Remove from oven and allow the doughnuts to cool for 3 minutes before turning them onto a wire rack to fully cool (at least 10 minutes before eating).
- To serve, dust with powdered sugar (optional) or your favorite creative topping!