sourdough pumpkin donuts

a yeasted donut

in donut pans instead of

cut with a cutter

10 servings, 150 calories

1 c wheat chef, 1/2 can pumpkin, 1/4 c apple juice, 1/2 t kosher salt, 1/2 t vanilla, 2 t pumpkin spice, 1/4 t orange zest, 8 packets stevia, 2 c white whole wheat flour

stir; rest, covered, 1 hour, fold 8x; rest, covered, 1 hour; place dough in silpat donut pans, sprinkle with more stevia, more salt, cinnamon; rest 20 minutes; 350 F, 15 minutes

double chocolate beet & carrot donuts

beets & carrots from

the garden, grated over

a glass mixing bowl

10 servings, 230 calories

2 c raw unpeeled shredded beets & carrots, 1/2 c d’vash date nectar, 1 T namaste egg replacer, 1 t kosher salt, 1 T powder, 1 T vanilla, 1 t orange zest, 1 c cocoa, 1 c chocolate chips, 1 c white whole wheat flour

mix, adjusting flour if needed, gently press dough into donut pans, 375 F, 20 minutes

cider donuts

after baking they

will soak up melted butter

and taste just like fried

source, 12 servings, 295 calories

1 3/4 c flour, 1 1/4 t powder, 1 t salt, 2 t cinnamon, 1 t nutmeg, 2 sticks earth balance buttery sticks, room temperature; 3/4 c brown sugar, 3/4 c sugar, 2 namaste egg replacer eggs, 1 t vanilla, 1/2 c cider

cream 10 T butter, brown sugar, 1/4 c white sugar; beat in rest except remaining butter, sugar, 1 t cinnamon; use silpat, 350 F, 25 minutes or until firm, stand 5 minutes, remove; top with rest, melting butter