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Vanilla Pumpkin Chickpea Doughnuts

August 03, 2013 2 min read

Hi everyone! Hope you're having a great week. Today's recipe is inspired by a recent purchase of mine. If you're anything like me, you can never go into a Marshall's or TJ Maxx & leave with just clothes; or any clothes for that matter!

The other day I went shopping for a dress to wear to wedding & ended up leaving with doughnut pans & gym socks. It's safe to say that food & fitness are two of my favorite things, regardless of where I'm at! The new doughnut pan inspired this next recipe that I adapted from my Apple Pie & Chickpea PowerBlondies.

IMG_5714

Makes 9-10 Doughnuts
  • 1 15 oz Can of Drained Chickpeas
  • 1 Cup Of almond Milk (or milk of choice)
  • 1 Scoop of Vanilla Protein Powder of Choice
  • 1/2 cup Pumpkin Puree
  • 1/4 Cup Coconut Flour
  • 2 TB Chia Seeds
  • 3 tsp Cinnamon
  • 2 tsp Maca Powder (Optional: but makes it more of a "malt" consistency)
  • 2 tsp Vanilla Extract
  • 1 tsp baking powder
  • 10 Drops of Liquid Stevia (or 1-2 TB Sweetener of choice)
Directions:
  1. Blend the chickpeas, milk, pumpkin, & vanilla in a blender until smooth.
  2. Add the wet ingredients into the remaining dry ingredients until combined.
  3. Let sit for a few minutes & the batter will thicken.
  4. Spoon the mixture into the sprayed doughnut pan.
  5. If you don't have a doughnut pan you can make these into drop biscuits or cookies.
  6. Bake at 375 for about 30-35 minutes or until golden brown.
  7. Let sit & cool before removing from pan.
  8. Enjoy!
IMG_5487 They were very "cake doughnut" like & packed with power! You can top them with nut butter, healthy chocolate sauce, or any topping you'd like! They make a great breakfast, snack, or dessert. I hope you'll try them out & let me know how you like them. Be true to you, Kasey Arena

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