Paleo Maple Glazed Pumpkin Spice Doughnuts

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Any day that I can eat doughnuts is a good day. Growing up, doughnuts were the quintessential holiday breakfast item; my great aunt would float through my front door on Thanksgiving morning with a dozen doughnuts from Dunkin and my uncle would bring a carafe of coffee. While I sometimes get a real craving for DD’s chocolate glazed chocolate cake donuts, baking up a homemade doughnut often satisfies my sweet tooth.

These pumpkin spice doughnuts are delicious and easy! They are gluten-free, dairy-free, and Paleo! The maple caramel glaze that tops the doughnuts really make them memorable, so don’t leave it out! I highly recommend using a silicone mini doughnut pan for this recipe so you can pop the doughnut out of the mold easily. I’ve tried to make doughnuts with non-stick metal pans in the past, but they always get stuck. Even though you are using silicone, give the inside of each cavity a rub with a bit of coconut oil prior to adding the batter.

I have not tested this recipe using canned pumpkin, and highly recommend using freshly roasted pumpkin. To roast, simply cut a pie pumpkin in half, scoop out the seeds, brush with a little coconut oil, and bake cut side down at 375 for 45 minutes to 1 hour. Once cool, scoop the flesh out and blend in a high speed blender. To get my pumpkin to blend, I had to add a tiny amount of coconut milk so that my NutriBullet could blend it all of the way.

Happy Thanksgiving and Happy Holidays, and I hope you enjoy this recipe!

Maple Glazed Pumpkin Spice Doughnuts

*makes ~12-14 mini doughnuts



  • 2 Tbsp. Coconut Oil, slightly melted
  • ½ cup Roasted Pie Pumpkin puree (I puree mine in a Nutribullet and often need to add a small amount of coconut milk to get it to blend)
  • ½ cup + 3 Tbsp. Fine Almond Flour (I recommend this brand)
  • 1 Tbsp. Coconut Flour
  • 2 Tbsp. Tapioca Starch
  • ½ tsp. Baking Soda
  • ½ tsp. Baking Powder
  • ¼-½ tsp. Vanilla Extract
  • 2 Large Eggs, whisked
  • 2 Tbsp. Coconut Sugar (Big Tree Farms is my favorite)
  • 1 Tbsp. Maple Syrup
  • ½ tsp. Pumpkin Pie Spice
  • ¼ tsp. Salt

Maple Caramel Glaze

  • 4 Tbsp. Maple Syrup
  • 1 Tbsp. Coconut Sugar
  • 3 Tbsp. Coconut Milk
  • ½ tsp. Vanilla Extract


To make the donuts, mix the coconut oil, pumpkin, coconut sugar, maple syrup, and eggs together in a large glass bowl. Whisk these wet ingredients together until they are well combined. In a separate bowl, mix together the almond flour, coconut flour, tapioca starch baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix to incorporate. Add the vanilla and pumpkin pie spice and mix.

Preheat your oven to 350 degrees. Lightly grease a (mini) doughnut pan with coconut oil. To make extra pretty doughnuts, I recommend transferring the batter to a piping bag or a plastic bag with one of the points cut off, but a regular spoon will work as well. Fill the holes in the pan so the batter is just below the rim of the pan, which will allow them to puff up when baked. Place the pan in the oven and allow the doughnuts to bake undisturbed for 10 minutes. Check the doughnuts and bake for about another 5 minutes, or until the doughnuts feel firm but still a bit springy. Remove the pan from the oven and allow to cool.

While the doughnuts are cooling, create the maple glaze. In a small sauce pan, heat the maple syrup, coconut sugar, and coconut milk over medium heat. Once the liquid begins to bubble, reduce to medium low heat and allow to simmer, stirring occasionally, until the glaze thickens and coats a spoon. Remove from the heat and allow to cool down a bit. The glaze will thicken a little more as it cools. You want the consistency to be like thick honey. If it is too runny, return the pan to the burner and heat for a little longer. Remove the pan from the burner and stir in the vanilla.

Once the glaze cools just slightly, gently pop out the doughnuts from the silicone mold and press gently into the glaze. Flip the doughnuts over and place them on a cooling rack so they can fully cool and the glaze can firm up. Sprinkle with cinnamon or pumpkin pie spice and enjoy!

Gluten-Free Chocolate Cherry Scones

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Cherries are the ultimate in Summer fruit – sweet, tart, crisp, and easy to eat at the beach. Try as I may to ration out cherries for future days or future food projects, I almost always down them all in one sitting because they are Too good! Those who know me know I really struggle with self-control of my favorite foods. These days, those favorites are cherries, chocolate, and almonds. Lucky for you, I’ve married my favorite ingredients into some delicious gluten-free and egg-free scones!

After having to go gluten-free, I thought my scone-eating days were over… until now. These scones are a cross between a traditional scone and a very thick and chewy cookie and are made with almond, tapioca and oat flour. I make my own oat flour by blitzing quick oats in a blender, but you can also buy bags of oat flour (I like this one from Bob’s Red Mill).

The key to getting the consistency right with these scones lies in the butter. I add small cold chunks of butter to the dough and smash them with a fork into the flour. The goal is to have the chunks of butter mixed throughout the dough, but also have some small pockets of butter interspersed throughout the dough to keep it moist while baking. I also save a portion of the flour mixture to the end to add in to provide a little more texture. If your dough feels too wet to mold and form, add a little more almond flour. The scones are topped with a sweet vanilla icing drizzle, but feel free to taste a small amount of the dough before it goes into the oven (since this recipe is egg-free!) and add more sugar or flavoring if you’d like.

Chocolate Cherry Scones


For the Scones–

  • 1 ¾ cup Almond Flour
  • ¼ cup Tapioca Flour
  • ½ cup Oat Flour
  • 2 Tbsp. Coconut Sugar
  • 1.5 Tbsp. Maple Syrup
  • scant ¾ tsp. Baking Powder
  • ¼ cup Full Fat Milk (I used Coconut Milk)
  • 3-4 Tbsp. Cold Butter, chopped
  • ¼ tsp. Salt
  • ½ tsp. Vanilla Extract
  • ¾ cup pitted Cherries, cut into quarters
  • 1 oz. Dark Chocolate, roughly chopped (about 4 squares of a good quality chocolate bar)
  • ½ Tbsp. Butter
  • Coconut Sugar for dusting

For the Icing–

  • ⅓ cup Powdered Sugar
  • Full Fat Milk to thin
  • ¼ tsp. Vanilla Extract




Mix the tapioca flour, ¼ cup of the oat flour, salt, coconut sugar, baking powder and 1 + 1/4 cup of almond flour in a large bowl. Slowly add in a few cold butter chunks at a time and smash the chunks with the back of a fork. You want there to still be some small flecks of butter in the dough, but have the butter be crushed enough so it’s somewhat mixed into the dough. Mix in the maple syrup, milk, and vanilla extract with a fork until the wet ingredients are mostly combined. Next add the remaining almond and oat flour, gently mixing it into the dough. Gently fold in the cherries and chocolate chunks.

Preheat an oven to 350 degrees and cover a baking sheet with parchment. Gently pick up the dough and place on the parchment. Flatten the dough slightly and mold it into a circular shape so the dough has a thickness of ¾-1”. Slice the scones into 8 wedges and separate the scones on the baking sheet so they are no longer touching. Brush the top and sides of each scone with a little melted butter and sprinkle with sugar. Bake the scones in the oven at 350 degrees for 5-10 minutes, then rotate the pan and bake for another 10-15 minutes at 375 degrees. The tops of the scones should be slightly browned with a browned bottom. Remove the scones from the pan and allow them to cool.

Add the powdered sugar and vanilla extract to a medium bowl and slowly drizzle in milk 1 teaspoon at a time and mix with a spoon. When the glaze is thin enough to drizzle with a spoon, drizzle the icing over the scones in whatever pattern you desire. Top with chopped chocolate!

Stewed Green Beans with Buttery Rice Pilaf

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An Armenian whose family moved to France to escape the Armenian genocide, my grandmother immigrated to the states when she was eighteen years old. While she was truly as American as apple pie, she constantly impressed me with her amazing and authentic Armenian food. She lived next door to her sister, and they would spend many days preparing all sorts of delicious foods that surprised and excited my eyes and taste buds. I wish I had developed my cooking bug earlier on in life and recorded all of her amazing recipes while she was with us, but here I am today trying to recreate food just the way she did.

Every February of my childhood, my parents and I would make our yearly pilgrimage to Florida to see her and my grandfather. My father prided himself on being able to make the car drive from Long Island to Florida with little to no stopping in between, so it was an understatement to say we were all tired when we arrived at my grandparents’ little home. We would enter their home and be welcomed with aromas of garlic, tomatoes, and all sorts of fresh herbs. One of her best dishes was a stewed green bean dish served over buttery rice pilaf. When she created this dish during our visit, she’d occupy me by snapping the tops off of green beans, which I think helped contribute to my love for food and cooking.

It’s a great idea to make this dish in the summer when green beans and tomatoes are in season. Green beans are great sources of Vitamin C and fiber, and a good option for a low carb vegetable. Look for green beans that are bright green and crisp when you snap them. Use whatever tomatoes you can find or grow locally, and feel free to use homemade crushed tomatoes for this dish. This dish is excellent hot, or cold, and is even better the next day.

Tomato Stewed Green Beans over Rice Pilaf


For the Green Beans:

  • 1 small Red Onion
  • 2 Tbsp. Olive Oil
  • 3 cloves Garlic
  • 1.5 lbs. Green Beans
  • 2 large Tomatoes
  • 1 cup Crushed Tomatoes
  • ½ cup Water, Vegetable Broth or Chicken Broth
  • Juice from 2 Lemons
  • ¼ tsp. Cumin
  • ½ tsp. Coriander
  • 1.5 tsp. Salt (or more to taste)
  • Handful of Parsley, chopped

For the Pilaf:

  • 1 cup White Jasmine Rice
  • ½ small Onion, minced
  • 2 Tbsp. Butter
  • 1.5 cups Water or Chicken Broth


Add 2 tablespoons of olive oil to a pot over medium heat. Chop the red onion and add to the pot, stirring occasionally for 5-8 minutes, or until the onions are translucent and soft. While the onion is cooking, snap or cut the ends off of the green beans and mince the garlic. Add the minced garlic to the pot and stir for just a minute, until the garlic is fragrant but not browned.

Next add the green beans and allow to cook in the pot for 1-2 minutes, until the green beans are coated with the olive oil mixture. Chop the tomatoes and add them to the pot along with the crushed tomatoes, water or broth, lemon juice, cumin, coriander and salt. Mix everything together in the pot so that the cooking liquid covers or nearly covers the green beans. Reduce the heat on the stovetop to medium low, cover the pot, and allow to cook for about 15-20 minutes. After this time, remove the lid and toss the green beans with tongs to mix everything together. Continue to cook the green beans uncovered for about 10 minutes, or until the liquid the green beans are cooking in reduces and thickens. Taste the green beans and add additional salt to taste. Remove the pot from the heat and mix in the chopped parsley.

To make the pilaf, add the butter and chopped onion to a pot over medium heat. Once the onion is soft and translucent, add the rice and stir to coat it in the butter. Allow the rice to toast in the pot for about a minute, but continue mixing occasionally to ensure it doesn’t burn. Add the liquid to the pot and once the liquid begins to bubble, reduce the heat and cover the post for about 12-15 minutes. Once all of the liquid is absorbed and rice is flurry, remove the pot from the heat and allow to sit for 10-15 minutes before removing the lid. Serve the green beans over the rice pilaf.