So over the last 6 weeks, I have been hard at work accommodating Pia’s allergies. And because I want her to be happy and feel “normal”, I spend crazy amounts of my time devising ways that make her old ways of life (like doughnuts for example) possible.

(Pia tells this story here on her blog)

I love doughnuts. That is no secret. Fluffy yeast doughnuts are my kryptonite, but in a pinch, I also love baked doughnuts. It seems that my obsession (they are my number one weakness) runs in the family and that my daughters are fairly obsessed too.

Most weekend mornings at our house (that are not raining) are spent walking the dog to our local Top Pot Doughnut shop to get doughnuts and coffee. It is a tradition, and one of my favorites.

So when we realized that Pia couldn’t have that anymore, I was overcome with sadness for her. I got to work right away, and threw myself into the arena of vegan, soy, gluten and cane sugar free doughnut making (I’m really sure that is a pretty small arena!) And after the chocolate mug cakes, these were actually the next way to make her feel special while eating something genuinely delicious at the same time. This pumpkin variety happens to be my favorite, and there is a chocolate recipe coming soon, which is hers. They are so squishy and soft from the pumpkin and you can just pop these in your mouth one after the next!

So now, when Coco is getting to have doughnuts, Pia just brings hers in a little wax paper sack and when we order Coco a hot chocolate, Pia orders a steamed rice milk with sugar free vanilla and we all feel, well, pretty normal ☺



• By the way, this is what we have been using to make the doughnuts. (we use it so much lately it took the place of our toaster in the appliance cupboard!) But you can bake them in a doughnut pan too- directions are below.

To make these Baked Pumpkin Doughnuts with Coconut Maple Caramel Glaze, this is what you do:

preheat the oven top 350 degrees.

In a medium mixing bowl, combine all of the dry ingredients.

In a small bowl, combine the wet ingredients and then add them to the dry ingredients. Mix well until you have a thick batter. I then spoon the batter into a Ziploc and snip off the corner to make a piping bag to handle the sticky batter.

Add the batter to a greased doughnut pan or mini doughnut baker.

Bake 8-10 minutes in the oven at 350 degrees or 5 in the mini doughnut baker.

While the doughnuts are baking, make the glaze.

In a small saucepan, combine the sugar, coconut, coconut oil, maple and salt. Bring to a simmer and cook about 4 minutes.

Remove from heat and let cool slightly. Chop the pecans.

Dip the doughnuts in the glaze (up to twice!) and garnish with chopped pecans if desired.