French Toast Donuts (GF, DF)

In my beloved Taco Frittata recipe post, I talked about this incorrigible habit of imagining my favorite foods, merged into one. Well, I sealed my fate with that admittance, and my brain began to run amok with new combinations. One evening last week, while indulging in an episode of Unique Sweets, a completely gratuitous shot of French Toast sticks flashed onto the screen. The next morning, a silicon donut pan arrived from Amazon, and my fate was sealed for that afternoon's activity. French Toast Donuts.

Countless kitchen experiments have made me somewhat skilled at baking with almond and coconut flour, and I know how to create a tender product.

BUT.

I'm probably going to make some enemies here...

I prefer cake donuts over yeast donuts (bites knuckle)!

Always and forever have I been a cake donut devotee, and I honestly don't like yeasty pastries in general. I love their moisture and density, just as I prefer pound cake to a fluffy, airy crumb. Are you guys still here? If so, you'll understand why I wanted to re-create more of a cake-donut texture with my French Toast trial. So, I threw in some chickpeas.

Stay with me, I beg of you. As with my Holy Fudge Black Bean Brownies, pureed chickpeas add an incredible creaminess to the donuts, mimicking the texture of gooey french toast. There's no beany taste, just pure cinnamon-y, mapl-y goodness.

I am straight-up obsessed with this invention, and I'm not ashamed. Best of all, this is a ONE dish wonder! Dump everything into the blender or food processor and you're basically there. If you don't have a donut pan, I used THIS one from Amazon, and it makes getting the donuts out a total breeze. And so worth it! There's nothing like knowing you have the tools to create a healthy, insanely tasty donut in the comfort of home.

Now, most importantly, are you a cake or yeast person, and are you terribly angry at me for using the colloquial 'donut' instead of "doughnut"?!