Apple Cider Donuts

Gluten + Dairy-Free.

What You’ll Need:

DRY

• 1 ½ cup oat flour

• 2 tablespoons coconut flour

• ¼ cup coconut sugar

• 1 tablespoon cinnamon

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon nutmeg

• ½ teaspoon ground ginger

• ¼ teaspoon sea salt

WET

• ½ cup apple cider

• ½ cup unsweetened applesauce

• ¼ cup coconut oil, melted

• 1 egg (can use flax egg, if vegan)

• ½ teaspoon vanilla extract

Cinnamon Sugar Topping:

• melted coconut oil

• coconut sugar

• cinnamon

*I always recommend majority of coconut sugar with just a pinch of cinnamon.

The Method:

1. Preheat the oven to 350 degrees F and spray or coat two donut pans (6 donuts on each pan) with coconut oil.

2. Blend 1 ½ cups gluten-free rolled oats to form a flour.

3. In a large bowl, add the dry ingredients (oat flour, coconut flour, coconut sugar, cinnamon, baking powder, baking soda, nutmeg, sea salt) and mix until thoroughly combined.

4. In a separate bowl, add wet the ingredients (apple cider, unsweetened applesauce, coconut oil, melted, egg, vanilla extract). Mix until thoroughly combined.

5. Pour the dry ingredients into the bowl with the wet ingredients slowly, allowing to mix entirely together.

6. Using a spoon, scoop the batter into the donut pan, filling each up about ¾ of the way full.

7. Place in the oven and bake for 15-17 minutes.

8. Once baked, remove from heat and allow to cool completely - about 15 minutes.

9. In a shallow dish, add melted coconut oil. In a separate shallow dish, add coconut sugar and a pinch of cinnamon.

10. Dip the donuts entirely into the coconut oil, allowing the excess to drip off, then dip in the coconut sugar-cinnamon mixture. Place the coated donut on the drying rack to allow the excess to rip off. Continue until all donuts are coated.

11. Allow the donuts to dry completely and enjoy!

*The donuts can remain covered at room temperature for up to one week, or if you enjoy a more firm donut, refrigerate for up to two weeks.