Baked Sweet Potato Pecan Pie Donuts

1/2 cup oat flour

1/2 cup rice flour OR gluten free flour blend

1/4 cup ground pecans

2 Tbsp Selati Caster Snow

1 tsp baking powder

2 tsp ground cinnamon

1/2 tsp rock salt

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

90ml milk

1/3 cup sweet potato puree

1/4 cup maple syrup

2 Tbsp unsweetened applesauce

2 Tbsp canola oil

1 1/2 tsp vanilla extract

For the roasted pecan crunchy topping:

1/2 cup maple syrup

3 Tbsp unsalted butter, melted

1/4 cup Selati Plantation Select

1/2 tsp ground cinnamon

1 cup coarsely ground roasted pecans

Preheat oven to 170 degrees. Spray a doughnut pan with nonstick spray or lightly grease with butter/canola oil.

In a large bowl, stir together oat flour, rice flour, pecan flour, sugar, baking powder, cinnamon, salt, nutmeg, ginger and ground cloves.

In another bowl, whisk together eggs, milk, sweet potato puree, maple syrup, applesauce, oil and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until they are just combined. Do not overmix!

Spoon the batter into the doughnut pan, filling just below the top of each mold. Bake for 18-20 minutes, or until the doughnuts are lightly golden brown around the edges. Let cool in the pan for 5 minutes, then remove and allow to cool completely before topping.

For the roasted pecan crunchy topping, stir together the maple syrup and butter. In another bowl, stir together the sugar, cinnamon and pecans. Brush the syrup on the cooled doughnuts and sprinkle the pecan mixture over the top. Drizzle the doughnuts with the remaining syrup over the top to help the pecans stick. Let sit for 15 minutes before serving.

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