1/2 cup coconut flour
3tbsp flax meal
1/2 tsp salt
1/4 tsp baking soda
1tsp cinnamon
1/4 cup coconut milk
3/4 cup pumpkin purée
2-3 tbsp maple syrup, grade b (to taste)
Cinnamon & shredded coconut for garnish.
Preheat your oven to 375* and grease a cookie sheet / donut pan with coconut oil.
Mix your dry ingredients in a bowl.
Mix the wet ingredients in another bowl.
Add the dry to the wet and mix thoroughly. Let this set for a minute or two as the coconut flour will absorb all the liquid and expand slightly.
Add mixture to your donut pan and sprinkle with cinnamon/coconut mixture. If you don't have a donut pan, make large balls of dough and slowly squeeze it into long tubes (they will break). Form a circle and fix any broken areas. Wet slightly and dip in cinnamon/coconut mixture.
Bake for 30 minutes until they are an acceptable shade of golden brown.
THE END.
