While it is easy to find comfort in the depths of a crispy, starchy potato latke or happiness in ooey-gooey sufganiyot, those jelly doughnuts whose reach has spread from Israel to nearly every land where menorahs are lit, once you start calculating the extra hours you’ll need to log at the gym, Hanukkah can quickly turn into the holiday of excuses.

Perhaps these sound familiar: “I have to eat those latkes – it’s tradition!” or “It’s okay to eat that doughnut – the holiday of Hanukkah commands me to!”

Soon, panic and gastrointestinal regret set in. But what if you could actually eat those doughnuts and latkes without regret? Article spoiler alert: You can!

In honor of Hanukkah (and this great new website), I’ve included a recipe for Maple-Glazed Pumpkin Doughnuts that you’ll never believe are loaded with fiber, anti-oxidants and vitamins A and E, and are void of gluten and refined sugar.

If you’re not gluten free, this recipe will work with whole wheat pastry flour or whole white flour (though admittedly, I have not recently tested the recipe with those alternatives).

If you have a hankering for a more traditional doughnut, just make a few simple substitutions. Instead of the pumpkin, use almond butter (or sunflower seed butter if you want it to be nut-free), add an extra teaspoon of vanilla and voilà: a plain vanilla doughnut! And instead of the maple glaze, thin your favorite flavor of jelly with a little water and drizzle it over the doughnut for a unique twist on the traditional jelly doughnut.

Because no Hanukkah celebration is complete without latkes, I’ve also included a carrot latke recipe. These little orange gems have a flavor and texture that rivals any traditional potato latke and adds a bonus nutritional punch.

So go ahead, honor the tradition of celebrating the miraculous oil that lasted for eight days—with doughnuts and latkes, and without regret and excuses.