BUTTERNUT SQUASH DOUGHNUT HOLES WITH COCONUT GLAZE
Prep time
Cook time
Total time
Author: Taste of Yummy
Serves: 12-14 doughnuts
Ingredients
- grapeseed oil
- 1 cup of Spelt flour
- 3 teaspoons of baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon of Pink Himalayan sea salt
- ¾ cup of butternut squash puree
- ¼ cup of organic coconut palm sugar
- 1 teaspoon vanilla extract
- Coconut Glaze
- 1½ cups Confectioners' sugar
- 2 to 3 tablespoons water
- ¼ teaspoon coconut extract
Instructions
- In a medium-sized Dutch oven or pot, over medium heat, pour grapeseed oil to a depth of 3 inches.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt. In a separate medium bowl, combine butternut squash, coconut palm sugar, and vanilla.
- Whisk ingredients until the mixture is smooth.
- Drop butternut squash batter into hot oil using a 1¼ ice cream scoop. Fry for 1½ to 2 minutes until golden brown.
- Remove and drain on a paper towel. Once drained, place doughnut holes on the rack and slowly pour the coconut glaze over the doughnut holes. Allow cooling completely.
Notes
Coconut Glaze
In a small bowl, whisk together confectioners' sugar, water, and coconut extract until smooth. Once done, use it immediately.
In a small bowl, whisk together confectioners' sugar, water, and coconut extract until smooth. Once done, use it immediately.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/butternut-squash-doughnut-holes-with-coconut-glaze/