My recipes are dairy free, refined sugar free and many like this one are also dairy free. Those of us with allergies or autoimmune illnesses find it hard to navigate the world. Most social gatherings include food. I don’t know of one local restaurant that offers a wide variety of foods that I can eat right off the menu or without bringing my own ketchup, salad dressing etc. Our friends and family want us to celebrate with them when they have birthdays or weddings. However, most people don’t offer grain free, refined sugar free items to eat. There is a bakery locally that does offer and sell grain free, refined sugar free items but they use vegetable oil. That one ingredient means I can’t eat any of their grain free, refined sugar free items.
Not being able to enjoy the consumption of food at social gatherings can make one feel secluded or excluded. Our culture, traditions, festivals, and often customs involve foods. Imagine the isolation that is endured when you can’t take part in these things because of the food being offered.
I will be making Thanksgiving dinner this year as I think it would be rude to ask my mother-in-law to make the foods I can eat. Since I love to cook and bake I really don’t mind. Plus I know the ingredients and have made many of the recipes before.
Once I made my Harvest Pumpkin Cake Doughnuts I wanted an unusual glaze. I noticed there was like two tablespoons of pumpkin left in the can. I wanted to use it as I really despise waste. I basically just sat and played with the amounts and ingredients until I felt that I got it right. The glaze intensifies the pumpkin flavor and adds a light sweetness. These cake doughnuts are packed with the flavor of spice, light heat, and sweetness.
I think you could also use this glaze on cakes, pancakes, waffles. or on top of crepes. Check out my other recipes.
Nutritional Facts below based on a serving size of 2 mini doughnuts.
1/2 cup monk fruit sweetener
2 tablespoons maple syrup
2 tablespoons coconut milk
2 tablespoons pumpkin
1 teaspoon coconut oil
1/2 teaspoon cinnamon
Combine monk fruit sweetener, maple syrup, coconut milk, coconut oil, and pumpkin blend together well. Add cinnamon stir until well combined.
To glaze doughnuts dip the doughnut into the glaze while slightly warm.
| Nutrition Facts | |
|---|---|
| Servings 18.0 | |
| Amount Per Serving | |
| calories 11 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 1 mg | 0 % |
| Potassium 11 mg | 0 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 2 g | |
| Protein 0 g | 0 % |
| Vitamin A | 1 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
