Sweet Potato Spelt Doughnuts (Baked)

I admit it....my kids are sheltered when it comes to food. They helped me make these doughnuts and were absolutely excited and pleased with the end result. To those used to a traditional doughnut, these are very different. But if you want a wholesome, sweet, yummy treat without the crud in regular doughnuts, these are perfect. We sprinkled ours with cinnamon sugar at the end, but you are always welcome to dredge them in some type of frosting. No need here though. Like I said, we are a little sheltered:).

Adapted from this recipe:

Ingredients:

4 cups spelt flour
1 T baking powder
1 t salt
1 t baking soda
1 t cinnamon
1 t ginger powder
1 t nutmeg (about 1/2 of a whole one if your using fresh)
1/2 cup coconut oil
3/4 cup honey (you can add more if you prefer really sweet, but the cinnamon sugar at the end gave us plenty of sweetness)
3-4 medium-small sweet potatoes, cooked and mashed (about 1 1/2 to 2 cups)
4 eggs
1/4 cup milk
2 t vanilla

Mix together the dry ingredients. In a separate mixing bowl (I used my KitchenAid) beat together the coconut oil, honey, and sweet potatoes until light and fluffy. Add the eggs, milk, and vanilla. Slowly add the dry ingredients to the wet until combined. Spoon mixture into a doughnut pan, or if you don't have one like me, spoon into a Ziplock, cut one corner of the bag, and squeeze mixture out onto a Silpat mat in large circle shapes. Bake at 350 for 15 minutes. Sprinkle with cinnamon sugar (you can even brush a little more coconut oil on first to help it stick) or frost as desired. Soooooooo yummy, and you still feel great after eating:).

Pumpkin Kamut Spice Cake

This cake is moist and mildly sweet-perfect for my sweet tooth that doesn't like things too sweet:). Adapted from a Better Homes and Gardens recipe, mine is much more whole foodish, although I still used a small amount of sugar in the cake and powdered sugar in the frosting. I've been experimenting with kamut and have found I can substitute pretty much directly for whole wheat.

Cake Ingredients:


2 cups kamut flour (or whole wheat)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 cup coconut oil
2 eggs
2/3 cups sugar
1 cup pumpkin purée
1 teaspoon vanilla
1 cup coconut milk mixed with 1 tablespoon lemon juice

Glaze Ingredients

3/4 cup coconut oil
1 1/2 cups powdered sugar
1 teaspoon vanilla

Directions:

Combine flour, baking powder, baking soda, and spices. In a separate mixing bowl beat coconut oil and eggs until well combined (I do this in my Kitchen Aid). Add the sugar, pumpkin, vanilla, and coconut milk and combine again. Add the dry ingredient to the wet and pour into a greased 9 by 13. Bake at 350 for 35 minutes.

For the glaze, melt the coconut oil in a saucepan on the stovetop. Add the powdered sugar and dissolve, stirring constantly. Turn off heat and add the vanilla. Drizzle over the cake when the cake comes out of the oven and let both cool together.

Enjoy:).