Zoodles are an easy, low-carb, and nutritious alternative to regular refined pasta that’s frequently consumed as part of the Standard American Diet (SAD). When making the transition to a whole food based diet, pasta is often missed by carb lovers everywhere. Zoodles however, allow you to still enjoy your favorite pasta based dishes without having to sacrifice taste and ease of cooking! All you need is a Spiralizer and the possibilities are endless!
Hurray for Fall and Pumpkin Spice and Everything Nice! These easy Pumpkin Donut Holes are a nice treat to enjoy with hot coffee or tea on these cool fall mornings.
1/2 cup organic pumpkin puree
4 large eggs
1/2 cup Pure Maple Syrup
7 Tbsp. butter or coconut oil; melted
2 tsp. vanilla extract
3/4 cup almond flour
1/2 cup coconut flour
1/3 cup coconut sugar
3 tsp. pumpkin spice
2 tsp. ground cinnamon
1 1/4 tsp. baking soda
1/4 tsp. sea salt
Preheat oven to 350 degrees F.
Line a muffin tin with 12 cupcake liners or a mini tin (for munchkin size) with 24 liners.
In a large mixing bowl, combine all of the DRY ingredients.
In a separate mixing bowl, combine all of the wet ingredients listed. Mix well.
Now add the wet mixture to the dry mixture and combine until evenly mixed.
Pour batter evenly into lined muffin tin.
Bake for approximately 10-14 minutes (depending on your oven). Toothpick inserted into centers should come out clean.
Allow to cool for at least 1 hour.
When ready to serve, combine extra ground cinnamon and coconut sugar in a small bowl. Peel donuts from cupcake holders and roll into the cinnamon mixture until covered. (You may also just leave the cupcake liners on)
Eat & enjoy!
*Note, these are best kept for up to 2 days. Try storing in a container with a paper towel to help absorb excess moisture. “Redust” with cinnamon coating if needed before reserving.