A low-baked donut pumped with pumpkin puree, alive with pumpkin pie spice, and topped with crunchy raw streusel packed full of pumpkin seeds. A healthy treat that will give you pumpkin to talk about this fall!
In a food process or blender, blend the pumpkin puree and dates together to form a smooth paste.
In a large bowl, combine the dry ingredients (oat flour, almond flour, flax, psyllium husk, pumpkin pie spice, cinnamon and salt). Add the pumpkin mixture and mix with a spatula for about 5 minutes, or until slightly tacky dough is formed.
Fold-in the rehydrated goji berries, then let the dough rest in a covered bowl for 20 minutes for the flours, flax and psyllium to hydrate and soften.
Divide the mixture into eight equal portions of about 50 g each, and press each portion into a donut mold. Place the mold in the freezer for at least 2 hours, or until frozen solid.
Unmold the frozen donuts and place the donuts on a dehydrator screen. Dehydrate at 46°C (115°F) for 4-6 hours, or until a crust forms on the outside.
Store the donuts in the refrigerator or freezer until ready to glaze.
Non-tempered glaze (less stable at room temperature). Place the cacao butter and lucuma in a bowl, and put the bowl in the dehydrator to warm the cacao butter. Once the cacao butter is fully melted, mix well to a uniform sauce. Have the donuts and streusel ready to proceed with glazing.
Tempered glaze (more stable at room temperature). Using a bain marie and thermometer, warm the cacao butter and lucuma to 46°C (115°F). Once you achieve the goal temperature 46°C (115°F), immediately remove the bowl from the heat source. Place the bowl in the refrigerator for 5 minutes, or until cooled to 28°C (82°F). Seed with a small block of solid cacao butter. Warm the cacao butter back to 31°C (88°F), then from the heat source immediately. Have the donuts and streusel ready to proceed with glazing.
In a spice grinder, pulse the pumpkin seeds and coconut flakes three or four times. Be careful not to over pulse as you want to keep some texture. Transfer the mixture into a bowl, then mix in the remaining ingredients.
Spread the mixture in a single layer on dehydrator trays lined with paraflexx sheets. Dehydrate at 46°C (115°F) for 12-16 hours, until fully dry and crisp. Store in an airtight container at room temperature until ready to use.
Mise en place: have ready the cold donuts, white chocolate glaze and streusel in a bowl. Dip one donut in the glaze and immediately dip in the bowl of streusel. The glaze will harden quickly on the cold donuts so it is important to work quickly. Place the glazed donut on a tray. Repeat with remaining donuts. Place the glazed donuts in the freezer or refrigerator to set. Store the glazed donuts in the freezer for up to 3 weeks or in the refrigerator for up to 1 week.
Pumpkin Pie Spice
Use 16-4-4-2-1 ratio of cinnamon, ginger, nutmeg, allspice, cloves.
4 tbsp cinnamon powder
1 tbsp ginger powder
1 tbsp nutmeg powder
1 1/2 tsp allspice powder
3/4 tsp cloves powder
Roasted Pumpkin Puree
1 pumpkin, halved (buttercup, kabocha, red kuri or blue; avoid sugar pumpkins which tend to be watery, stringy and bland.)
Preheat the oven to 175°C (350°F). Place the pumpkin halves cut-side down on a lined baking tray. Roast for 45-60 minutes, or until collapsed and extremely tender when pierced with a knife. Cool until you can handle it comfortably. Scoop the pumpkin flesh into a blender or food processor. Blend on high speed until smooth and creamy.