GF Baked Pumpkin Donuts

Gluten-Free Baked Pumpkin Donuts with Maple Glaze

These gluten-free cake-style pumpkin donuts are baked, making them a big step up health-wise from their fried counterparts.

 Course Dessert, Snack

 Keyword gluten free

 Prep Time 20 mins

 Cook Time 12 mins

 Total Time 32 mins

 Servings 12 servings, 1 donut each

 Calories 185 kcal

 Author Beachbody

Ingredients

• 1½ cups gluten-free all-purpose flour
• ⅓ cup coconut sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. sea salt (or Himalayan salt)
• ¾ tsp. pumpkin pie spice
• ¼ tsp. ground nutmeg
• ⅓ cup pumpkin puree
• 4 Tbsp. extra-virgin organic coconut oil, melted, divided use
• ½ cup canned coconut milk
• Nonstick cooking spray
• ¼ cup pure maple syrup
• ¼ cup coconut butter, softened
• 2 Tbsp. water

Instructions

1. Preheat oven to 350º F.
2. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
3. Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.
4. Add pumpkin mixture to flour mixture; mix until just blended.
5. Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
6. While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.
7. Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze sets.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

Gluten-Free Baked Pumpkin Donuts with Maple Glaze

Amount Per Serving (1 donut)

Calories 185Calories from Fat 90

% Daily Value*

Total Fat 10g15%

Saturated Fat 9g45%

Sodium 183mg8%

Total Carbohydrates 23g8%

Dietary Fiber 2g8%

Sugars 11g

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

Strawberry Frozen Yogurt Bites

Strawberry Frozen Yogurt Bites 

These berry-licious frozen yogurt bites are a refreshing summery snack!

 Course Dessert

 Prep Time 15 mins

 Cook Time 0 mins

 Total Time 6 hrs

 Servings 6 Servings

 Calories 129 kcal

 Author Beachbody

Ingredients

• ½ cup finely chopped raw almonds
• 1 Tbsp. coconut sugar
• 1 Tbsp. extra-virgin organic coconut oil melted
• ½ tsp. ground cinnamon
• ¾ cup reduced-fat (2%) plain Greek yogurt
• 2 Tbsp. raw honey
• 1½ cups finely chopped fresh strawberries

Instructions

1. Prepare 6 muffin cups by lining with silicone or parchment cupcake liners. Set aside.  
2. Combine almonds, sugar, oil, and cinnamon in a small bowl; mix well. 
3. Divide almond mixture evenly between muffin cups. Set aside.
4. Combine yogurt and honey in a small bowl; mix well.
5. Evenly top almond mixture with yogurt mixture and strawberries. 
6. Freeze for 6 hours, or until firm.
7. Remove from cupcake liners to serve. 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

Strawberry Frozen Yogurt Bites

Amount Per Serving (1 yogurt bite)

Calories 129Calories from Fat 63

% Daily Value*

Total Fat 7g11%

Saturated Fat 3g15%

Cholesterol 1mg0%

Sodium 10mg0%

Total Carbohydrates 14g5%

Dietary Fiber 2g8%

Sugars 11g

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

Sheet Pan Sweet Potatoe Hash with Eggs

Sweet Potato Hash with Eggs

This sheet pan sweet potato hash with eggs is an easy, high-protein breakfast!

 Course Breakfast

 Prep Time 20 mins

 Cook Time 30 mins

 Total Time 50 mins

 Servings 4 servings

 Calories 353 kcal

 Author Beachbody

Ingredients

• Parchment paper
• 2 medium sweet potatoes cut into 1-inch cubes
• 1 medium onion chopped
• 2 cloves garlic finely chopped
• 1 medium red bell pepper chopped
• 1 cup black beans drained, rinsed
• 1 cup corn kernels
• 1 Tbsp. + 1 tsp. olive oil
• 1 1/2 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/4 tsp. ground smoked paprika
• 1/2 tsp. sea salt or Himalayan salt divided use
• 1/2 tsp. ground black pepper divided use
• 8 large eggs
• 2 Tbsp. finely chopped fresh cilantro

Instructions

1. Preheat oven to 400º F.
2. Line large sheet pan with parchment paper. Set aside.
3. Combine sweet potatoes, onion, garlic, bell pepper, beans, corn, oil, chili powder, cumin, paprika, ¼ tsp. salt, and ¼ tsp. pepper in a large bowl; toss gently to blend.
4. Place sweet potato mixture on pan. Bake for 18 to 20 minutes, stirring after 10 minutes. 
5. Create eight wells in sweet potato mixture. Gently crack an egg into each well. Season eggs with remaining ¼ tsp. salt and remaining ¼ tsp. pepper. Bake for 8 to 10 minutes, or until eggs are set.
6. Garnish with cilantro; serve immediately. 

Nutrition Facts

Sweet Potato Hash with Eggs

Amount Per Serving (1 serving)

Calories 353Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 4g20%

Cholesterol 366mg122%

Sodium 723mg30%

Total Carbohydrates 36g12%

Dietary Fiber 8g32%

Sugars 8g

Protein 19g38%

* Percent Daily Values are based on a 2000 calorie diet.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

These surprisingly healthy Peanut Butter Chocolate Chip Cookies are made with all natural peanut butter and decadent dark chocolate morsels.

 Course Dessert

 Prep Time 20 mins

 Cook Time 22 mins

 Total Time 47 mins

 Servings 24 cookies, 1 cookie per serving

 Calories 95 kcal

 Author Beachbody

Ingredients

• Nonstick cooking spray
• 2 cups cooked quinoa
• ½ cup all-natural peanut butter
• 5 Tbsp. pure maple syrup
• 1 dash sea salt (or Himalayan Salt)
• 1 tsp. pure vanilla extract
• 1 large egg
• ⅔ cup dark chocolate chips

Instructions

1. Preheat oven to 350° F.
2. Lightly coat two large baking sheets with spray. Set aside.
3. Combine quinoa, peanut butter, maple syrup, salt, extract, and egg in a large bowl; mix well.
4. Fold in chocolate chips; gently mix until blended.
5. Drop by rounded Tbsp. onto prepared baking sheets.
6. Bake for 18 to 22 minutes, or until set.
7. Allow to cool for 5 minutes on baking sheets; remove from sheets and cool completely on a wire rack (or on parchment paper).

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

Peanut Butter Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 95Calories from Fat 45

% Daily Value*

Total Fat 5g8%

Saturated Fat 2g10%

Cholesterol 8mg3%

Sodium 17mg1%

Total Carbohydrates 11g4%

Dietary Fiber 1g4%

Sugars 7g

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

**Courtesy of Beachbodyblog.com