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.
Equipment
- Baking sheet
Ingredients
- 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)
Instructions
- 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.