2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons filtered water)
1 cup gluten-free all-purpose flour
1 1/2 cups almond flour
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 cup pure maple syrup
1/3 cup unrefined coconut sugar
2/3 cup pumpkin puree
1/4 cup SunButter with no added sugar
1/2 cup unsweetened almond milk

Noteo Maple Icing:

3/4 cup Noteo with no added sugar
1/2 cup almond flour
1/2 cup maple syrup

How to cook
  • Preheat the oven to 180°c and prepare two donut trays.
  • Prepare your flax eggs in a large bowl and let them sit for a few minutes to gel.
  • Then add the maple syrup, coconut sugar, pumpkin puree, Noteo and almond milk and whisk to combine.
  • Sift in the all-purpose flour, almond flour, baking powder and pumpkin pie spice and beat to combine until smooth.
  • The dough should be slightly stiff.
  • Spray donut pans with coconut oil spray or lightly coat with coconut oil.
  • Add batter to fill each donut, spreading with a spatula to form an even layer.
  • Bake donuts for 15 minutes until firm to the touch.
    While the donuts are baking, prepare the Noteo Maple Frosting.
  • Add the Noteo, almond flour and maple syrup to a mixing bowl and whisk until thick and creamy.
  • When the donuts are ready, remove from the oven and let cool for 15-20 minutes until frosted.
  • Remove the donuts from the pan, transfer to a cooling rack and frost them with Noteo Maple Glaze.
  • Store leftover donuts in the refrigerator for 5-7 days. Store leftover frosting in the refrigerator for 1-2 weeks.