Apple Cider Donuts- Dairy-free, Gluten-free, Sugar-free


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.

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