We are entering the home stretch of the 21 Day Sugar Detox… compared to week one, week three seems like a breeze. No more headaches, my skin keeps getting clearer, my sleep keeps getting better.
I do have a cold but I think that’s from the fact that I work in very close quarters where my co-workers are sneezing on me about every 30 seconds.
And I can really and truly say my cravings for sugar really just aren’t there. Yes, I still want treats and snacks but the “not sweet treats” fill that “sweet” tooth. I’m a huge creature of habit and this has made me realize how many sweet things I was eating just because it was a routine… even if it was healthy… there are certain things I would eat daily just because I was used to eating them daily and not because I was hungry for it or even wanted it.
And while less than one week from now, this whole “I’m a changed person” mantra may be thrown by the wayside as I’m elbow deep in a sugar laden pumpkin pie (mmm, pumpkin pie), for now I’m committed to the last days of these 21. And so instead of sugary ooey gooey pumpkin pie, I have not at all sugary Pumpkin Spice Donuts:
No, these aren’t your Dunkin, Starbucks or Tim Hortons Pumpkin Donuts variety. There is in not a morsel of sugar (clearly), no frosting (hashtag duh) and no artificial pumpkin anything about them. But before you go clicking out of the browser, I promise you these are actually good! (not to mention they don’t contain a days worth of calories in what can be consumed in just a few bites)
I have to admit that even I wasn’t expecting much given the last pumpkin “treat” I tried to make on this detox tasted more like feet (or what I would imagine feet to taste like- can’t say I have much experience there), but these were actually really quite delicious.
They had enough sweetness to taste like a treat (only using one green tipped banana). Dare I say, I would even make these post 21DSD. And for those of you who aren’t convinced, you could add a bit of honey or maple syrup to sweeten them just a tad while still keeping them paleo and refined sugar free.
Ladies and Gents… it’s Pumpkin Donut Time!
First I pre-heated the over to 350 degrees and then added all the “wet” ingredients into a bowl (2 eggs, 1/4 cup pumpkin, 1/4 cup plus 2 tbs full fat coconut milk, 1.5 tsp vanilla, and 1/2 tsp of apple cider vinegar and whisked it all together:
Then I added 1/2 cup almond flour, 1/4 cup coconut flour, 1/2 tsp of baking soda, 2 tbsp Pumpkin Pie Spice, and 2 tsp cinnamon:
And mixed it up until it became a well combined dough:
Next, I greased my donut pan with coconut oil and placed the mix in a plastic bag and snipped off the corner:
And then squeezed the dough out in a circle until it was about half full:
I sprinkled each donut with some unsweetened shredded coconut and popped them in the over for 30 minutes:
And when the buzzer went off, they looked like…. this!
MMM pumpkin donuts (they smelled fantastic):
Even though the recipe says it makes 6 donuts, I had leftover dough so I put the rest of it in a mini loaf pan too… how cute! If you don’t have a donut pan you could easily make these in mini loaf pans or even cupcake tins:
And now for the taste test!
The Boy and I were in agreement that these were delicious! And exactly what we needed to get us through the final week!