Pineapple Upside Down Donuts

These donuts? Ridiculously good. Do you have a silicone donut pan? You’ll want one.

Fresh pineapple pieces are the star, and make this special springtime dessert feel so indulgent. But guess what? Even though they are ever so delicious, they’re also completely sugar-free, oil-free, gluten-free and nut-free.

Hope you love them as much as we do! Please post a note after you try them!

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PINEAPPLE UPSIDE DOWN DONUTS

Servings: makes 9 donuts
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1 cup fresh pineapple, small wedges, thinly sliced
1 3/4 cups, plus 2 tablespoons, rolled oats
1 1/2 tablespoons baking powder
1 1/2 teaspoons cinnamon
1 1/2 cups pitted Medjool dates, tightly packed
1 1/2 cups water
1/4 cup, plus 2 tablespoons, nondairy milk

Instructions

Preheat oven to 350 degrees. Have ready a nonstick donut pan. (I use a silicone donut pan and love how beautifully it works.)

Layer the pineapple evenly in the bottom of each well in the donut pan. Set aside.

Add the oats to a high-powered blender (like a Vitamix). Briefly turn up the power to grind the oats into flour. Then turn power off, remove the lid, and add the baking powder, cinnamon, dates, water, and milk. Process for a few moments to combine well.

Spoon the batter into a large plastic zippered storage bag, and seal to close. Cut a 1/2-inch opening in the corner of the bag with a scissors, and carefully pipe batter into the silicone donut pan, over the pineapple. With the back of a spoon, smooth the tops of each donut to make sure batter is evenly distributed.

Bake 16-20 minutes, or until donuts are firm to the touch and starting to crack a little bit on top.

Remove from oven and allow to cool on a baking rack.

Once cool, very carefully release donuts from the pan, ensuring that the pineapple stays attached to the donuts. Serve flipped, with pineapple on top.