Recipe provided by Bob's Red Mill
Ingredients
- 2 Tbsp sugar
- 1 c garbanzo bean flour
- 1/2 c potato starch
- 1/4 c tapioca flour
- 1 tsp xanthan gum
- 2-1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 large egg*
- 1 c buttermilk
- 3/4 c brown sugar, lightly packed
- 1/2 c canned pumpkin
- 3 Tbsp canola oil
- 1 tsp grated lemon peel
Directions:
- Preheat oven to 400°F. Spray a 6-cup mini-bundt pan with cooking spray or lightly coat with oil. Sprinkle molds with 2 tablespoons sugar, tapping out excess.
- In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together the egg (or tofu – see tip on the right), buttermilk, brown sugar, pumpkin, oil, and lemon peel until very, very smooth. Add dry ingredients and stir just until combined. Spoon 1/4 cup batter into prepared doughnut molds.
- Bake 15-18 minutes or until doughnuts brown around edges. Cool 2 minutes. Then loosen edges and invert doughnuts onto wire rack to cool. Repeat with remaining half of batter. Makes 12 doughnuts.
