Apple Cider Donuts

DonutsDairy FreeBreakfast
Written By Celiac Sweetie

Apple cider donuts are just the best in the fall and the perfect treat at the apple orchard! This year I watched my family eat them because they’ve got all the gluten… womp womp womp. So I made my own! I tried a few different times and below are the two options that gave me the best results 🙂 and btw my gluten-eating family loved them…WIN!

*if you do not have a donut pan you can make “donut holes” by baking in a mini muffin tin 🙂 I tried with this recipe and they turned out just as perfect!

Paleo option:

  • 1 1/2 C paleo flour blend (I used Bob’s Red Mill paleo flour)

  • 1/2 C coconut sugar plus more for cinnamon sugar topping

  • 1 egg

  • 2 T melted ghee or coconut oil

  • 1 tsp vanilla

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon plus 1 T for cinnamon sugar topping

  • 1/4 tsp nutmeg

  • 1/4 tsp salt

  • 1/2 C pure apple cider

  • 1/4 C milk (I have tried almond & cashew)

  1. Preheat oven to 350 º F and spray your donut pan with nonstick oil spray, set aside

  2. Mix dry ingredients in a bowl until combined

  3. Add in wet ingredients and stir until well mixed/smooth- batter will be runny

  4. Transfer to a gallon ziplock bag and cut a small hole on one corner and pipe mixture into your well-greased pan (not necessary but definitely saves you a mess and time because piping the batter is way easier than spooning into a donut pan!)

    1. If doing regular sized donuts, fill about 2/3 way with batter

    2. If doing donut holes or mini donuts, fill closer to 1/2 way- they do rise a bit in the oven

  5. Bake for 10-12 minutes (8-9 minutes if doing mini donuts), until a toothpick comes out clean

  6. While your donuts bake, prepare cinnamon sugar mixture. Mix 1/2 C coconut sugar (see *tip) with 1 T cinnamon. Place mixture in a shallow bowl that will be easy to dip your donuts in!

  7. Remove donuts from pan after removing from the oven (I use a mini rubber spatula to slip one out at a time) and let cool enough so that you can handle them; dip in cinnamon sugar immediately while warm and then let cool completely on a cooling rack or parchment paper. As long as you dip them while they’re hot/warm, sugar mixture should stick well and dry onto the donuts as they cool!

  8. Store in airtight container if they last long enough ♥

*tip– if you are using coconut sugar in your cinnamon sugar topping mixture, I recommend pulsing it in the food processor a couple times unless you have finely ground coconut sugar. It’s crystals are larger than regular cane sugar so I find the coconut sugar sticks a little better if its ground into smaller crystals. You can substitute cane sugar if you are not concerned about them being “paleo” 🙂

Dairy free/oil free option:

  • 1 1/2 C all purpose GF baking flour (I used Bob’s Red Mill 1:1 baking flour)

  • 1/2 C sugar (coconut, brown, cane)

  • 1 egg

  • 2 T applesauce plus a little extra for topping

  • 1 tsp vanilla

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon plus 1 T for topping

  • 1/4 tsp nutmeg

  • 1/4 tsp salt

  • 1/2 C pure apple cider

  • 1/4 C nut milk

  1. Mix dry ingredients in a bowl until combined

  2. Add in wet ingredients and stir until well mixed/smooth

  3. Transfer to a gallon ziplock bag and cut a hole on one corner and pipe mixture into a greased donut pan

  4. Bake at 350 º F for 10-12 minutes

  5. While donuts bake, prepare cinnamon sugar mixture. Mix 1/2 C sugar (a type of white sugar works well for this part. I used monk fruit sweetener, cane sugar would work just as well) with 1 T cinnamon

  6. Remove donuts from pan and let cool enough so that you can handle them; dip in cinnamon sugar and let cool completely

  7. Using a pastry brush, lightly (this is important, if you do too much they will turn very soggy and the sugar will dissappear!) brush each donut with applesauce and then dip into cinnamon sugar mixture, allow to cool

  8. Do not keep this version in an airtight container 24/7 or they will turn slightly soggy. I kept mine covered overnight and then let the lid just rest on top not closed during the day. Or you can eat them after you make them and you won’t have to worry about it 😉

*if you do not have dietary restrictions, in the first recipe you can sub the coconut sugar with any granulated sugar you like, you can sub butter for ghee, cow’s milk for the nut milk

*for the second recipe you can sub all purpose flour if you are not GF

Celiac Sweetie
Previous

Spaghetti Squash Chow Mein
Next

Cinnamon Sugar Dough Balls