October 31st and Pumpkin Donuts . . . Gluten and Dairy Free . . .

Do you remember being a kid and waiting for halloween? Do you remember the ideas and 
plans and so much excitement that it spun from you head to your toes, back up to you head 
and singed out through your hair? 
 Well as we all are overly aware, yesterday was that holy day of days where dressing up is 
not only acceptable but also encouraged. Though in all honesty, it seems like most grown-ups 
rev up for the extreme night and then sigh with relief once it has all passed . . . 
What a hustle and bustle . . .
We started our evening with a light potluck dinner. . .This next picture is of my friend’s sweet children readying them selves for the evening 
by first eating carmel dunked apples . . .
The night finally wound to and end . . . Feeling very complete by the time we got home and everyone had dumped their sweets onto the counter, picked out their few to save and brushed their teeth with the strongest tooth paste in the house.
Hope all your Halloweens were truly wonderful . . . Cheers ~ Marica
P.S. Here is the Pumpkin Donut Recipe:
Pumpkin Donuts 
Gluten and Dairy Free
In a lare bowl mix:
2 eggs
3/4 cups sugar
1/4 cup vegetable oil
1    15 oz can of pumpkin puree
1 + 1/2 teaspoons vanilla
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 + 1/2 cups sweet rice flour
3/4 cups almond meal
1/4 cup tapioca flour
1 teaspoon guar gum
In a large pan over medium heat pour 1 quart vegetable oil .
To test if oil is ready, drop a pinch of dough into the oil and if it rises to the top it is ready.
Shape into one inch balls and fry several minutes, until golden brown,  turning as needed. 
Drain cooked donuts on a paper towel.
P.P.S. Don’t forget to enter the giveaway below . . .

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