These CEP and AIP friendly donuts are just what you need when you are craving a festive fall treat! Baked in a donut pan and glazed with a decadent carob sauce, you and your family will be so thrilled you made these!

Who doesn't love a donut? Am I right? I haven't had donuts in years and I never thought I would have donuts again! Isn't that sad? The main reason being is that I knew I would have to make them tailored specifically to fit my own needs and for the longest time I really didn't feel like trying to figure it out. Well I did it! I figured it out and now my toddler is constantly demanding donuts!

Cakey in texture, delicately spiced with the warmness of fall, and dipped in a rich carob sauce topped with spiced tigernuts and coconut flake cereal. These donuts are life!

Last weekend as I was walking around my local farmers market with my husband and son I started to notice all of the fall treats everyone was walking around with and I really wanted to be able to enjoy a pumpkin spice donut again. I love having seasonal treats and I cannot think of anything better to symbolize the beginning of fall than a pumpkin spice donut.

Before I got sick with celiac disease baking was a huge hobby of mine. I absolutely loved baking anything and everything for my friends and family. My house was always a gathering point and there were always people over enjoying each others company and whatever I had baked up that afternoon. So it brings me so much joy to still be able to do that even with all of the restrictions. It has taken time to figure out all the unconventional ingredients but I promise it can work! I encourage you to continue on bakers of unconventional ingredients! You got this! I re- created many recipes from my favorite New Orleans based food blogger, Joy the baker pre- celiac and continue to be inspired by her baking genius post-celiac.  This donut recipe is adapted from her mini chocolate chip donut recipe. I would encourage you to check her out but it may be pure torture for you, so, proceed with caution! But, I see you Joy and I appreciate what you are doing in the world. If you have ever delved into the world of AIP baking then you know it can be a struggle to get these ingredients to have the right texture. But, these donuts passed the standard american diet test as I gave them to a bunch of my husband's friends to try and they loved them! So indulge away and get swept up in all the pumpkin spice magic of fall! 

A Note on Substitutions 

** I have only made these donuts using the ingredients listed in the recipe below, but have some theories on other more conventional ingredients that may work if you are not following the CEP elimination diet

Tigernut flour can be subbed for Cassava flour, almond flour, plantain flour you may just need less liquid because tigernut flour is more absorbent. 

Sweet potato starch can be subbed for Tapioca or arrowroot if you are AIP, or Paleo. 

Gelatin Eggs can be subbed for chicken eggs, flax egg, or chia seed egg (these are all CEP and AIP reintroductions)


CEP Pumpkin Spice Donuts 

Prep Time  -  Cook Time  -  Total Time

  35 min            13 min            45 min

Adapted from Joy the Baker's mini chocolate chip cookie baked donut recipe

Ingredients

Crumble topping: 

3 Tbsp. melted coconut oil

1 Tbsp. maple syrup

3/4 cup sliced tigernuts

1/2 tsp. cinnamon 

1/8 tsp. cloves 

1/8 tsp. mace 

pinch of salt 

Donuts

1 cup tigernut flour

1/4 c. sweet potato starch

1/2 tsp. baking soda

1/2 tsp. salt 

1/4 tsp. mace 

1/4 cup coconut sugar 

2 Tbsp. melted coconut oil 

1 Tbsp. maple syrup 

2 gelatin eggs

1/2 cup coconut milk

1 tsp. vanilla 

3/4 cup pumpkin puree

Glaze

4 Tbsp. carob powder

2 Tbsp. maple syrup 

2 Tbsp. filtered water 

1 Tbsp. coconut oil 

1 Tbsp. coconut milk

1 tsp. cinnamon

pinch of salt 

Instructions

1. To make the crumble, melt the coconut oil in the microwave in a small mixing bowl. Stir in the maple syrup, sliced tigernuts, cinnamon, cloves, mace, and salt. Mix together until well combined.

2.To make the donuts, place a rack in the middle and preheat oven to 350 degrees F. Lightly grease your donut pan with coconut oil and set aside. 

3. In a medium bowl, whisk together your dry ingredients: tigernut flour, sweet potato starch, baking soda, salt, mace, coconut sugar, vanilla powder. set aside. 

4. In small bowl whisk your wet ingredients together:Melted coconut oil, maple syrup, coconut milk and pumpkin puree. 

5. Prepare the gelatin eggs by adding 2 Tbsp. of great lakes gelatin to 2 Tbsp. of luke warm water and whisk together. Add 4 Tbsp. of boiling water to your egg mixture and whisk together until it becomes frothy. 

6. Add your gelatin eggs to your wet ingredients immediately and mix together. 

7. Add your wet ingredients to your dry ingredients and stir together until well combined. Try not to over mix the batter. 

8.Transfer your donut mixture to a large zip lock bag and cut an inch off the corner to use as a piping bag to transfer batter into the pan evenly. Fill each donut in the pan about 3/4 full with batter. 

9. Place in the oven and bake for about 13 minutes. You may need to bake less or more depending on your oven but check with a toothpick. Remove from the oven and allow to fully cool in the pan before inverting to a wire rack to cool completely. 

10. For the glaze, Combine the carob, maple syrup, water, cinnamon and a pinch of salt in a small sauce pan. Heat over medium heat and bring to a boil. Stir the mixture continuously and simmer for a couple of minutes.  Remove the mixture from the heat and stir in  the coconut oil and coconut milk. You want your mixture to be thin enough for the donuts to be dipped into for a glaze, so adjust liquids as you see fit. 

11. Pour glaze into a small mixing bowl. 

12. To assemble donuts, dip the donuts in the glaze and cover with tigernut crumble and allow to set for 10 minuts before serving. Donuts are best served within 2 days of baking and store in a airtight container 1 day at room temp and keep in the fridge for up to 4 days. 


Kellie is a wife, mamma, health coach, and recipe developer for MyCrazyJourney. Celiac disease, digestive issues and a plethora of food intolerances led her to AIP in 2014 and the CEP in 2017. She and her family have since adopted a modified version of these templates. Her goal is to inspire others to take their health into their own hands by cooking foods that are creative, fun, and contributive to health and wellness. Kellie's background is in art and education, but she has always had a passion for food and it's powerful healing properties. Many of her creations are inspired by her experiences and designed to be enjoyed by the entire family! You can find Kellie here at MyCrazyJourney writing guest posts and on Instagram.

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