I made this into regular sized muffins and mini muffins. This bread looks so moist and delicious! I love pumpkin recipes! Instructions. This pumpkin bread looks so easy to make. And there’s no flour, so it’s also gluten-free. I love the photo of the whole loaf –looks like it bakes to perfection. While blender is paused, scrape down the blender sides with a spatula, then add in your sliced banana. I also used avocado oil and topped with pecans. In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low speed until it's all combined. Instructions An individual slice alternative is a super handy way to store this bread. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … First, be sure to allow your freshly baked bread to cool completely on a wire rack. Hi Hannah, thanks for getting that to my notice. #pumpkingbread #veganbread #veganpumpkinbread #blenderbread If you haven’t eaten every last crumb of your deliciously healthy gluten-free pumpkin bread within a few days, you may then opt to keep your loaf in the refrigerator to maintain freshness. So yummy looking! This gluten-free flourless pumpkin spiced bread recipe couldn’t be easier to make! The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … Grease a 9 x 5 loaf pan. You can definitely use a stand or hand mixer if you don’t have a high powered blender at home. I’ve made this and love it but the notes say bake at 350 F but the recipe says 375 F. I did 375 but is 350 correct? Follow the same steps either wrapping the bread or placing in a freezer safe container. If you are using a stand mixer, use the paddle attachment and mix all the ingredients on medium low until the batter is combined. Set aside. In the jar of a high-powered blender, combine the eggs, cashews, maple syrup, pumpkin … You can substitute whole wheat flour for gluten-free flour. The doughnuts should appear golden brown when done. Jackpot. It’s so moist and easy to make.. do give it a try :). Chewy Almond Lemon Bird’s Nest Cookies are everything their name describes. And in our experience, using a blender fully utilizes the aquafaba in this recipe and provides the best results. And when using our convenient, trip-to-the-store-saving. I used King Arthur gluten free flour and it turned out amazing!! Regarding canned pumpkin purée, we recently used an organic store brand variety from our neighborhood Walmart, and our bread turned out delicious. To store them, allow the bread to cool completely on a wire rack. This homemade eggless bread recipe freezes well for up to three months without issue. Doubling up the protection this way works wonders towards the prevention of freezer burn! Then place the trivet into the pot, and place the foil-covered pans on the trivet. Grease an 8 or 9-inch bread pan with coconut oil or oil. The topping for this pumpkin bread is a Vanilla Cashew Date Icing from my blog. It’s an especially doable recipe—just pop over to the pantry and gather ingredients for a fresh loaf. Line the width of a 9 x 5-inch loaf pan with parchment paper. You can store it at room temperature for about 4 to 5 days. What more can you ask for!? Can I use the batter to make muffins or doughnuts instead? Oh this looks amazing!! May you find this easy baked spiced bread recipe as delightful as we do. As Mike and I test the combinations of ingredients, prepare the recipes, style, and shoot photographs of the finalized dishes to publish our new ideas, we want you to know why we do what we do. Blend a bit more, just until incorporated and smooth. Or instead of pumpkin seeds, try topping your loaf with a sprinkle or two of crunchy raw cacao nibs—or a couple of spoons of vegan mini chocolate chips. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Any suggestions please? Making it easy to find, follow, and collect delicious tasting health-minded recipes to fully convey the pleasures of plant-based and gluten-free eating is the purpose of this site. This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg. It is just an amazing easg recipe. I added raisins and held back a little sugar to sprinkle on top of batter before baking. And as always, without fail, you can count on our recipes to be health-minded, whole-food plant-based, vegan, oil-free, gluten-free, dairy-free, and eggless! Easy baked spiced bread has never been more approachable! The batter will be VERY thick. Pressing the pumpkin seeds down very lightly into the batter helps them stay in place once the loaf is baked. While it heats, use oil or a nonstick spray to grease a 9×5 loaf pan. Don’t over mix the batter, you should mix it until it is just combined, Use pumpkin puree from the can for ease but avoid using pumpkin pie filling, Don’t over-bake the bread, some ovens bake differently than others, so be sure to check the bread before removing it from the oven to check for doneness. Beyond ta week, it’s best to freeze this eggless bread. Allow the loaf to cool for some time and then remove from the loaf pan to finish cooling on a wire rack. I replaced it with applesauce and added sliced apples to the bottom!!!! Blend until smooth and apple is … We would be THRILLED if you would take a picture and share it on Instagram. we usually use three teaspoons in this recipe. Hi Allison , We have only made this with Gluten free all purpose flour successfully. There’s just something about the pumpkin season to make many of us want to go apple picking, visit a pumpkin farm and gather around a bonfire. Allow it to sit at room temperature as you would a fresh-baked loaf. You can warm the bread in the oven set at 200 degrees or toast a few slices. Make sure you don't have any chunks as well, working the pumpkin until it is perfectly smooth. Hi April, Thanks! You can use the batter for the bread to make pumpkin muffins or doughnuts. Add all wet ingredients (including flax) into the pitcher of blender. With this easy prep, you can make this just about any night of the week you want all season long. GAHHH!! As with storing most baked goods, allow freshly baked vegan and flourless gluten-free bread to cool completely on a wire cooling rack before storing. Remember than these blender breads and muffins use oats instead of flour so they are dense. So... Easy Raw Homemade Jam  – this is a how-to for making strawberry chia seed refrigerator jam – a fast and healthy fruit spread recipe that needs no cooking! Pumpkin bread is so great in the fall. Once cool, you can either wrap tightly in plastic wrap or place in an airtight container. This Recipe's IndexWhat is pumpkin bread? It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils. It should only take about 30 seconds . you read my mind. This recipe is adapted from my 5 Ingredient Blender Banana Bread, but using Pumpkin! Tips to making great pumpkin bread And as a substitute for the single tablespoon of pure maple syrup, molasses, date paste, or raw agave nectar, I suggest leaving it out since you’d be using moist dates as the sweetener and more moisture would not be needed. Oooh this sounds so good and so easy to make! Can I use a stand mixer instead of a blender? But if you do have a blender, you are going to love how well it works for this gluten-free vegan pumpkin bread recipe. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! It looks so easy and YUM! The second time I used pumpkin and added pecans!!!! Sugar In The Raw/Unrefined, 32-Ounce Boxes (Pack of 2), Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4), Ninja Blender/Food Processor with Intelli-Sense Touchscreen, 1200-Watt Smart Sensor Base, Spiralizer, 72oz Pitcher, 64oz Bowl, and 24oz Cup (CT682SP), – I use canned puree, but you can make your own and use that instead if you prefer, just make sure it is the same thickness as the canned variety, – you could substitute granulated sugar if you don’t have coconut sugar, – if you aren’t following a vegan diet, you can use cow milk, otherwise pick you favorite unsweetened dairy-free milk. Follow us for more delicious Recipes ! LET’S BE FRIENDS ON PINTEREST! Just add the wet ingredients first and then the dry ingredients. Pumpkin lends the bread its delightful moisture while the cinnamon gives this quick bread recipe its irresistible fall flavor. I hope something I’ve suggested is helpful. Hi Verria, I have not worked with tigernut brand.. but if you have used it and you are comfortable using it… Go ahead .happy baking! Grease a 1 1/2 quart loaf pan with coconut oil or avocado oil. ; In a high speed blender, add the oats and grind into a fine flour. In a blender jar, add the wet and then the dry ingredients and give it a nice whirl on a medium to low … In this and other recipes, besides using pitted dates as a healthier sweetener, I often use mashed ripe banana or chopped apples or applesauce. For example, you can opt to use a stand mixer instead of a blender to mix your loaf of plant-based bread. In a blender or food processor add oats, gluten free baking mix, baking powder, salt, honey, eggs, butter, milk, pumpkin puree, pumpkin pie spice, cinnamon and sugar and blend or pulse until the batter is smooth and blended well. Pour the batter in greased spring form or bundt pan and cover it with foil . Add the rest of the dry ingredients (baking powder, salt, cinnamon and pumpkin … don’t forget to come back and leave your feedback and star rating. So we opt to use organic canned pumpkin for the sake of time and convenience. This recipe is wonderful. Here is a delicious savoury paleo bread that has fantastic flavour and colour. "Pour" batter into the loaf pan.Sprinkle some cinnamon sugar on top. This sounds so great! Copyright © 2020 The Belly Rules The Mind. Ginger Pumpkin Bread This moist quick bread is full of spices and is made using whole wheat pastry flour to offer a wholesome tenderness to the loaf. Set the pot to cook for 55 minutes at manual high pressure. I am not a dietician but here are my best suggestions being the home cook that I am. As always, thank you for being here and for trying our recipes! To make doughnuts, reduce the cook time to about 15 minutes. Then release the remaining pressure and remove the lid. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is … A hand mixer or even a food processor will also work just fine to mix the recipe’s wet ingredients. This recipe was originally published in Oct 2018 and has been updated with  new instructions , pictures, video and pro-tips. And to sweeten the deal even further, this loaf is made with wholesome whole food plant-based ingredients that you may likely have on hand! Awesome!! When using store-bought pumpkin pie spice, we generally use four teaspoons. If using fresh berries in this recipe, be sure to trim/hull any stems, and remove any pits, as needed. Once the cook time is complete, let the pressure release naturally for 10 minutes. Feb 21, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! How much flour does the recipe call for? Preheat oven to 350°F. Omg amazing!!! Be sure to tag us @dbellyrulesdmind. Cool completely before serving. Pour into the lined loaf tin and place into the oven to bake for 35-40 minutes, or until golden brown … Good afternoon, y’all! It was such a breeza to whip this bread up.. no cleaning no mess.. do give it a try :). I love all things pumpkin and can’t believe how easy this is by making it in the blender! Remove the foil, and allow the bread to cool for a few minutes before removing them from the pans. Don’t over mix it! What do you need to make this recipe This looks so easy and delicious! Cover the pot and set the seal to Sealing. Creating new plant-based recipes to improve health and wellness is just part of the equation. Healthy Pumpkin Bread Ingredients . Preheat oven to 375* Fahrenheit. Without knowing the ingredients, no one would ever believe that this pumpkin bread is about the healthiest treat you’d ever hope to bake! […] Recipe Source: The Belly Rules The Mind […], […] Vegan Blender Pumpkin Bread from The Belly Rules the Mind […]. What did I do wrong? Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! You may need to scrape down the sides of the blender since the batter will be very thick. For a change, stir in about 1/4 cup of chopped pecans or walnuts for added crunch and flavor. Even the chilliest days can cozy up from the warm vibes that will waft through the air when you make these dishes! The following recipes are ones that we know you’ll turn to time after time. You can freeze the bread for up to 6 months. Don't over mix - up to 1 minutes while using your spatula to scrape down is enough. You're awesome for doing it! We usually send ours to the fridge after a day or two on the counter, just to be safe. Most vegan breads I try are not nearly as fluffy and mouth watering good!! Our vegan blender pumpkin bread is yet another gluten-free recipe that we bet you’ll find to be a keeper! Then, once your healthy pumpkin bread is no warmer than room temperature, wrap it tightly in parchment paper or plastic wrap or in a well-sealed airtight container. Slice the bread and serve with your favorite toppings and enjoy! Our recipe uses gluten-free chickpeas, aquafaba, and canned pumpkin, so the ingredients are readily available all year round. You will likely need only about 1/4- 1/2 of the recipe, but I find that it’s much easier to blend the cashews and dates when there is more in the blender. Wow – this is so easy and looks amazing! And we intend to do all we can to help equip and support your beautiful and thoughtful reasons for choosing to eat plants. Help spread the word. Although it all fit, when I blended it the baking soda expanded and pressurized the bullet and made a huge mess. Wrap cooled slices of fresh bread and freeze individually to enjoy a quick grab and go bite! . Add a cup of water to the Instant Pot. This recipe has a lot that I love: EASY, little mess, PUMPKIN and gluten free! Great recipe! This vegan blender pumpkin bread can easily keep fresh in the refrigerator for about one week without worry. WE’RE ALWAYS PINNING TASTY RECIPES! If you love breads, you should check out these other baked recipes: If you make this  recipe, don’t forget to come back and leave your feedback and star rating. This is so good! Pumpkin … NYT has an amazing brown butter bourbon pumpkin bread, but it’s hard to adapt to vegan/GF. Notes If you make it do share your feedback with us. I have tried a couple of times, the first time I actually made it,last minute I realized I didn’t have pumpkin purée like I thought I did. When you are ready to eat the bread, thaw it in the refrigerator. You simply gather shelf-stable ingredients from the pantry and use a blender to combine the wet ingredients and bake. Though fresh is best, when it comes to canned produce, pumpkin sure holds its own! We like to freeze the individual slices to grab a piece to enjoy as desired. Yes! To thaw, first, unwrap the bread so that condensation doesn’t end up causing it to become soggy. I love that it is gluten free too so I wouldn’t have to alter the recipe :), Thnaks Shar! We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind or Pinterest @Bellyrulesdmind. Ready for something new? Hahah, go ahead and make them it’s super easy and quick ;) do give a shout out after you have tried them. I’m type 2 diabetic and as I read the list of ingredients I’m wondering what if anything I can use to substitute the large amount of maple syrup and maple sugar in the recipe. It will need additional few Tbsp of milk. And to sweeten the deal even further, this loaf is made with wholesome whole food plant-based ingredients that you may likely have on hand! Oh yes!! Try to bake it for few more minutes. Omg I love this receipe. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Ingredients It’s lightly sweet and flavorful addition to this bread, highly recommend it! This is a great recipe. Hi lorelei, looks like the temperature of the oven was the issue.. the cake should not take more then 50 mins to cook. A Vegan Blender pumpkin bread recipe that is baked to perfection! PUMPKIN SPICE: I recommend my homemade blend because it truly is the best and will give the most amazing flavor. We share the details of our recipes in the way that we do to provide you with helpful information. Turned out great!! . Vegan pumpkin bread is one of those seasonal recipes that might end up on your regular baking rotation. , and place the bread on a cooling rack. You don’t need much to make pumpkin bread at home. Yummy! Recommended Products Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside. Oct 22, 2018 - A Vegan Blender pumpkin bread recipe that is baked to perfection! Because, well, this a a PUMPKIN banana bread! You can also make your own pumpkin puree if you are really feeling ambitious, but canned pumpkin … Can I use a stand mixer instead of a blender? I added some elements from NYT, including reducing water to 1/4 cup + 1/4 cup bourbon. Thanks for sharing your feedback with us :), I tried using almond flour and baked it for 45 mins at 375 and it literally will NOT cook all the way through. Carefully remove the loaf pans from the pot using. Right out of the oven they are a little crunchy, but as they cool, these cookies magically become delightfully chewy. So once you’ve made a loaf or two of delicious gluten-free and flourless pumpkin bread, try one of our other equally delicious cooler weather suggestions. I will definitely be saving this and trying it!! .xoxo. Stop your blender and add in the pumpkin puree, eggs, milk, vanilla, yogurt and honey. Vegan pumpkin bread is a sweet, quick bread mixed together in a high power blender before baking it to perfection. Vegan Gluten-Free Pumpkin Bread in the Blender is an oil-free, flourless, dairy-free, eggless, seasonally spiced quick baked loaf recipe made with chickpeas and its aquafaba! pinning this for the weekend! I wish I had a slice right now! Oct 23, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! I love pumpkin bread this time of year, and this recipe is as easy as it gets. It was such a breeze :) do give it a try you will.love it too :). A Vegan Blender pumpkin bread recipe that is baked to perfection! Sorry about that..looks like some glitch. I actually did give them a bite of homemade almond bread during the early part of the GAPS Intro Diet, but wasn’t brave enough to give it twice. For specifics on how to freeze your homemade loaf, refer to the recipe article above. I bet it would go well with a coffee. This recipe bakes exceptionally well in a preheated cast iron loaf pan. How to make Pumpkin Bread in an Instant Pot I look forward to it. In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. In a high-powered blender, add the cream, and slowly turn up the speed to medium until stiff peaks form. This is what is showing up for me “1-1/2all purpose gluten free baking flour – I used Bob’s Red Mill”, Hi Rachelle, you will definitely love it!its 1-1/2 cup. Can I use the batter to make muffins or doughnuts instead? Place the pan in the oven and bake for about 35-40 minutes or until a toothpick comes out clean when inserted into the middle of the loaf. Thank you! Preheat oven to 350 degrees Fahrenheit. Around 15 minutes, check the muffins to help prevent burning. Thank you! Preheat the oven to 375 degrees. In your blender, pour in the wet ingredients first and then dump in all the dry ingredients. (Haven’t gotten around to posting it until now.) After sharing the recipe, and seeing Raven and Lisa’s delicious creations; I wanted to make some, too! If you ever happen to open a can of pumpkin purée that seems a bit too wet, either drain of the watery part or add a few more oats to the batter to thicken things up, as needed. Continue to blend for a few seconds, just until everything starts to combine. Hi Katie, Thanks for sharing your experience with us hope you try other recipes from our blog too. Warning – if you have a Ninja personal size bullet blender do NOT attempt to make it in your blender. https://whatgreatgrandmaate.com/grain-free-paleo-blender-pumpkin-bread Seems quick and easy, both for making and clean up! Made with chocolate chips and pumpkin … Awesome Emmie! I haven’t wanted to try giving the kids almonds. Close the lid to your blender and blend on low to medium speed until the batter is combined. Notes: Make sure to use canned pumpkin that contains only squash/pumpkin, and no other ingredients. This site uses Akismet to reduce spam. Cool bread in pan for 15-20 minutes before removing to a wire rack to cool completely. Canned Pumpkin Puree. Hope you like the bread :). Hope this helps! Happy to hear that you are my kind of gal do share your feedback with us Amanda ! You can now store the pumpkin for up to two weeks and use in any recipe that calls for canned or pureed pumpkin. So, pumpkin seeds have been our thing as of late. How to make Pumpkin Bread in an Instant Pot, 1-½ cup all purpose gluten-free baking flour - I used Bob's Red Mill. When using a stand mixer instead of a blender for this recipe, combine the wet ingredients on low to medium-low. I had to transfer the batter my kitchen aid to finish and that worked much better. It may seem funny that we mention our vegan bread as being an eggless recipe, but we prefer to emphasis all beneficial details clearly. Pumpkin bread is best served fresh from the oven the same day, but chances are good you’ll still have leftovers. Vegan Blender Pumpkin Bread is a gluten-free, oil-free, flourless, beautifully spiced, dairy-free, and eggless recipe giving you a guilt-free, low-fat treat with only 150 calories per slice! Yum that Pumpkin Bread sounds amazing. The recipe uses pumpkin puree to create a super moist bread that tastes like fall. Thanks for asking, Ian. Perfect for the season! For the 3/4 cup of coconut sugar, date, or maple sugar, I believe you could use an equal amount or even a slightly lesser amount of pitted dates. Bake for 35 -40 minutes. As stated in this article from Mayo Clinic, “both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron.”. This gluten & oil free bread is moist and cakey with the most incredible texture that is not at all gummy. Yes! Doing so avoids splattering the batter everywhere! It’s so simple make. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! And the texture looks amazing. Aquafaba isn’t as nearly as scary or complicated as it sounds; it’s the name for the broth or cooking liquid from a can of chickpeas. I can’t wait to give this a try! <> So, clearly we needed to add a pumpkin bread into the mix. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Make the semifreddo at least 4 hours before serving and up to 2 weeks. Line an 8 1/2” x 4” loaf pan with parchment paper, and set aside. The moist pumpkin cake has a crunchy top coating of cinnamon and sugar and is a real crowd pleaser! Yummy! Thanks Danielle. It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils. My delicious plant-based whole food pumpkin spice bread is so easy to make because its made in a blender. Have you tried making it with oat flour? Pulse the pumpkin in a food processor or blender until it is a smooth, even consistency. I will fix it :) How to make it Yields 12 Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Total Time 1 min The loaf is finished when a tooth pick comes out clean . It freezes well too. This is the first gluten and dairy free treat I’ve actually enjoyed. It also helps to speed the process along. And to make this recipe even more doable, dairy-free pumpkin bread may be mixed by hand – if you don’t happen to have an electric mixer or other gadgets. Did you make recipe? Using a blender fluffs the eggless and gluten-free flourless pumpkin bread batter up nicely, thanks to the aquafaba. Sep 14, 2019 - A Vegan Blender pumpkin bread recipe that is baked to perfection! Gosh, I love the simple ingredients and that the prep is so fast and easy! Once your homemade pumpkin bread is room temperature, wrap the loaf tightly in parchment paper and place the wrapped load in a ziplock bag, plastic wrap, or airtight container. This would be such a hit in my house! I’ve never used a blender before to make a baked bread. Top with a sprinkling of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread. I made with oat flour and used a bit of applesauce as I didn’t have enough applesauce. Can I make this with regular flour? To make muffins, reduce the cook time to about 20 minutes. Learn how your comment data is processed. How should I store the bread? As for us, even the aroma memory of this spiced gluten-free pumpkin bread is enough to make us bake another! Close the lid to your blender and blend on low to medium speed until the batter is combined. Follow these tips and tricks to make the best pumpkin bread: You can use regular, all purpose flour if you prefer. This flourless pumpkin bread is so easy, you can prepare the batter in a blender. It’s fluffy, moist and full of fall spices. Do share your experience with us . I wanted to share pictures of the pumpkin bread I made on Sunday morning for breakfast. Everything blends up so easily in the blender, then just pour it into your bread mold, and you have a delicious homemade pumpkin bread in no time! YUM! https://www.theblendergirl.com/recipe/vegan-gluten-free-pumpkin-bread I’ve recently been trying more vegan recipes, so thank you for this! :-), Thanks! Peanut Butter & Chocolate Cookies (Gluten-Free), Chewy Almond Lemon Bird’s Nest Cookies (Gluten-Free), Then, in a large bowl, whisk or mix with a fork or spoon the, Next, in a blender or food processor, puree the. The key to this loaf having the best flavor is the spices, of course. Delicious! This pumpkin bread keeps well when you store it in a covered container in the fridge. I definitely want to try. Great recipe! This method is by far our favorite! So I checked to see if Dana had a pumpkin bread, and sure enough! This recipe is extremely flexible regarding how you create the eggless, flourless, dairy-free batter. In this recipe article,... Vegan Macaroni and Cheese begins with a no-cook dairy-free, yogurt miso mac and cheese sauce, that you stir into the gluten-free pasta, or not, your choice! So I tried making this and it would not cook all the way through (left in for a total of 1 and a half hours). I love pumpkin bread, and this one looks suuper moist! You may need to adjust the flour or wet ingredients slightly if the batter is too thick or thin. Here is what you will need to have on hand: Preheat the oven to 375 degrees. we have not yet tried it with oat flour. YOU HAVE ME DROOLING and I totally just clicked on the link to the donut churros! That’s definitely one of the ways you can enjoy it ! It cannot get easier than this, use a blender to mix all the ingredients and avoid creating a mess with multiple utensils. 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