Purple Sweet Potato Donuts with Raspberry Tahini Glaze


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Purple Sweet Potato Donuts with Raspberry Tahini Glaze


Gluten free, vegan and refined sugar free.




Dry ingredients:

  • 1/2 cup gluten free oat flour
  • 1/2 cup gluten free brown rice flour
  • 1/2 cup coconut sugar
  • 4 teaspoons baking powder

Wet ingredients:

  • 1 cup pre-cooked mashed purple sweet potato
  • 1 cup unsweetened vanilla cashew milk
  • 2 tablespoons coconut oil
  • 1 teaspoon apple cider vinegar (optional)
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon cinnamon

Tahini Glaze ingredients:

  • 6 tablespoons maple syrup
  • 4 tablespoons tahini
  • 1 1/22 teaspoons cinnamon
  • 23 teaspoons raspberry powder


  • Coconut Flakes
  • Hemp seeds
  • Sesame Seeds
  • Almond Slivers
  • Fresh Raspberries


  1. Preheat oven to 400 degrees F. Lightly grease the bottom of a 6 slot donut pan with coconut oil. Set aside. . In a medium sized bowl, combine all dry ingredients. Set aside.
  2. In a small/medium pot, on medium-low heat, add mashed sweet potato, cashew milk, coconut oil, apple cider, and spices. Mix to incorporate. Heat the mixture until it is warm, reaching a low simmer. Remove from heat.
  3. Add your warm purple potato mixture to your dry mix and stir well to combine.
  4. Spoon 4 tablespoons (or the amount that fits in your donut slots) of batter into each slot, smoothing the top with a spatula.
  5. Bake for 15 minutes and allow to cool completely before glazing.
  6. For the glaze: Add all glaze ingredients to a high powered blender and blend till smooth and creamy…adjusting flavors if needed. Pour your glaze into a small, wide rimmed bowl and dip each fully cooled donut into the glaze. Being sure to rotate the surface of the donut, getting it fully coated.
  7. Allow the donuts to drip on a baking rack for a few minutes before topping with your favorite nuts, seeds, and fruit.
  8. Enjoy!



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