summer has officially begun.
which means lazier mornings than normal. no need to hop up, get everyone dressed, make lunches, make breakfast and hustle out the door. ahhhh…
one of my favorite easy breakfast treats is donuts. if you don’t have a donut pan, then you really don’t know what you’re missing. i have this one. trust me, it’s the new muffin pan.
baking donuts is an easy way to have the famous breakfast treat, without the messy fry oil, and such less hassle. plus it is easier to use healthier ingredients too!
these grain-free, “flourless” donuts only use sweet potato and pecan as the “flours”. they are so full of flavor and nutrition, but sweet enough for those with a sweet tooth. my kids loved them. and i felt better handing one over to them for a snack, knowing it was loaded with lots of vitamin a and healthy nut-fats. you can leave off the praline icing if you’re watching the sugar in your life. but i think it’s… well, the icing on the cake{donut}.
if you do invest in that pan (do it, do it), then here are a couple other recipes i’ve posted. they’re each so delicious and flavorful!!

Sweet Potato & Pecan Donuts with Praline Icing
Serves: 1 dozen donuts
  • 1 cup pecan halves
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • ½ teaspoon xanthan gum
  • ¾ teaspoon salt
  • 4 tablespoons melted butter
  • ⅓ cup brown sugar
  • 3 large eggs
  • 1 cup mashed, cooked sweet potato
  • 1 teaspoon vanilla paste or extract
  • Cooking spray
  • ⅓ cup brown sugar
  • 2 tablespoons powdered sugar
  • 1 tablespoon water
  1. Preheat oven to 350°.
  2. Pulse pecan halves in a small food processor until it is a fine powder (but not butter). Stir in pumpkin pie spice, baking powder, xanthan gum, and salt.
  3. In a medium bowl, combine butter, sugar, eggs, sweet potato and vanilla. Stir in pecan mixture.
  4. Spray donut pan molds with cooking spray or grease generously with butter. Spoon batter into donut pan molds to fill, being careful not to overflow and cover center hole-maker.
  5. Bake at 350° for 10-12 minutes, or until done. Let cool in pan for 4 minutes and turn out to a wire rack. Let cool.
  6. Meanwhile, pulse brown sugar in a food processor until it is a fine powder. Add powdered sugar and water to make icing. Spoon evenly over donuts.


more delicious gluten-free recipes like this one: