Apple Cider & Apple Cider Donuts
Apple Cider + Donuts
Moist, tender, and full of fall flavors… these apple cider donuts really hit the spot & boy do they pair perfectly with some warm apple cider.
These warm apple cider donuts are full of apple flavor and warm fall spices.
Most importantly… they have coated in coconut sugar crumble.
My boyfriend and I love to go apple picking every fall and that usually ends with a cup of warm apple cider & fresh hot cider donuts. The other day when we went up to the window they were closed & I was determined to make them myself.
For the cider:
32 ounces Juiced apples or 32oz Lakewood organic fresh pressed apple juice
1 packet of simply organic mulling spice
In a large stock pot, heat apple juice + add mulling spice. Let simmer for 30 minutes to an hour on low. Enjoy with cider donuts.
For the donuts:
10 pitted dates
1 cup of unsweetened applesauce
1/3 cup of almond butter (For a nut free version use sunflower butter)
1 tsp vanilla extract
1 1/4 cup almond flour (for a nut free version sub oat flour, millet flour, or tigernut)
1 tbsp + 1/2 tbsp coconut flour
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of cloves
Pink Himalayan salt to taste. I like about 1/4-1/3 tsp.
Optional Crumble: [Mix & crumble on top of dough]
1/3 cup coconut sugar
1/8 cup coconut flour
1 tbsp coconut oil
You can also cook donuts without the crumble & sprinkle some cinnamon on at the end for a low sugar version.
Preheat oven to 325
In the food processor blend the wet ingredients. Then add dry ingredients & mix again. Spray a donut pan with coconut oil & add batter evenly into slots. Add coconut sugar crumble & bake for 25-30 minutes. Check after 25 minutes with a toothpick and if the toothpick is not clear back an additional 5 minutes.
SUBSTITUTIONS: If your not an apple cider type of person you can make this recipe pumpkin spice donuts but substituting the 1 cup of apple sauce for 1 cup of unsweetened 100% pumpkin pure.
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