Pumpkin Donut Holes GF | DF | Paleo
This is a fabulous gluten free pumpkin recipe that everyone will love. After many years of experimentation, I have finally perfected a pumpkin donut hole recipe.
- 1 cup tiger nut flour (90 grams)
- 1 cup coconut flour (90 grams)
- ¾ cup arrowroot flour (80 grams)
- ⅓ cup lard (melted)
- ¾ cup pumpkin puree
- ¾ cup maple syrup
- 3 eggs (or gelatin egg)
- 1 tsp baking soda
- 3 tsp cinnamon
- 1 tsp nutmeg
- Dash salt
- 1 cup raisins (optional)
Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.
Mix the flours and baking soda together in a large mixing bowl and set aside.
In a separate medium-sized mixing bowl mix together the lard and maple syrup until combined well.
Combine the maple syrup mixture to the flour mix bowl and mix well.
Add the pumpkin puree, eggs (or gelatin egg), cinnamon and salt to combine.
Roll the dough into small donut hole sized balls and place on the parchment paper.
Bake for 15 minutes.