Autumn is here and the leaves have started to fall. I love the change of seasons, and this one happens to be one of my favorites. Apple picking, mums being sold, and the sight of pumpkin fields always makes me happy.
I really start to crave apple cider this time of year, and look for ways to incorporate it in my cooking. I decided to make a gluten-free baked donut recipe and was so happy with the result. It only uses coconut sugar in the batter, so these aren’t over-the-top sweet, which I love. I decided to grate a whole apple into the batter for flavor and texture – and hey, the added fiber is a bonus.
These are perfect for dessert, or with your morning cup of coffee or tea. Makes about 15 donuts.
- 8 tbls unsalted butter, melted
- 1 cup coconut sugar
- 2 eggs
- 2 tsp vanilla extract
- ¾ cup buttermilk
- 2 cups apple cider, reduced down to ½ cup
- 1 granny smith apple, peeled and grated
- 2 ¼ cups King Arthur gluten free all-purpose flour
- 3 tsp baking powder
- 3 tsp cinnamon
- 2 tsp nutmeg
- ½ tsp salt
- Coconut spray cooking oil for pan
- Optional powdered sugar to dust on top
- Preheat oven to 350 degrees. Spray a donut pan with coconut spray and set aside.
- Heat your apple cider in a small saucepan and bring to a boil. Turn heat down slightly and reduce until you have ½ cup. It’ll take about 20-30 minutes. Set aside to cool.
- In a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a large bowl, mix the melted butter and sugar until smooth. Mix in the eggs, grated apple and vanilla. Pour in the buttermilk and the cooled ½ cup of reduced apple cider and mix until smooth. Gently stir in the flour mixture until blended, being careful not to over mix.
- Pour the mixture into a gallon ziploc bag and snip the bottom corner of the bag. Carefully fill each donut mold about ½ to ¾ full, pinching the bottom of the bag as you move to the next mold (batter will be thin). Bake for about 10-13 minutes or until they spring back when gently touched.
- Pop donuts out of the pan and let cool slightly on a wire rack. Optional: dust with powdered sugar, and serve immediately. If making ahead, store in an airtight container for up to two days.