These little donuts are the result of a donut pan that came into my life a few weeks ago. Baked donuts are simply marvelous. They are basically a muffin baked into a shape that make you feel like you are indulging in a real treat.
I am always trying to come up with healthy breakfast carbohydrates, minus the added sugar, and so these apple cider donuts are sweetened only with apples and cinnamon. They have a nice spicy tang from the cider, a soft crumb, and are fun to eat.
If you decide that you want them sweeter, you can add up to 1/4 c. coconut sugar to the batter, or roll the finished donuts in a coconut sugar/cinnamon mixture. But give them a try as is. They really are delightful. And your gut will thank you.
Apple Cider Donuts
1 1/2 c. apple cider, boiled and reduced down to 1/4 c.
2 c. gluten-free flour, (Bob’s 1:1 is a good choice)
1 1/2 t. baking powder
1 t. baking soda
1/4 t. salt
2 t. cinnamon
1/4 t. nutmeg
1/4 c. unsweetened applesauce
1/4 c. coconut oil, melted
1/2 c. unsweetened almond milk
1 t. vanilla extract
Preheat your oven to 350 degrees and grease your donut pan with coconut oil.
Mix all of the dry ingredients. Fold in the wet and mix gently. I like to pinch off portions of batter with damp hands, roll them into snakes, and coil them into the donut pan. You could also spoon the batter into a ziplock bag,snip off one corner, and pipe the batter into the pan.
Bake for 9-12 minutes, until done.
Let cool for 5 min before removing from the donut pan.
