Baked: Flourless Pumpkin Donuts

Dairy free, protein packed donuts.

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

This recipe includes superfoods such as:

Cinnamon, Agave

Health benefits of Flourless Pumpkin Donuts

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome).

Ingredients

1 cup powdered peanut butter
1/2 cup agave nectar
1/2 tsp baking soda
2 tsps baking powder
1 tsp salt
1 cup canned pumpkin
1 tsp vanilla extract
1 tsp cinnamon
2 tsps pumpkin pie spice
6 egg whites

Instructions

1. Preheat the oven to 325 °F (165 °C) and prep a donut pan by greasing with coconut oil.

2. Mix together the dry ingredients.

3. In a separate bowl, mix together the wet ingredients.

4. Combine the wet and dry ingredients and mix until the batter is smooth and lump free.

5. Divide the batter evenly to make donuts.

6. Bake for 20-25 minutes, or until a toothpick comes out clean.