Apple Cider Doughnuts
F28A4531
Recipe for Olga's Original Baked Apple Cider Doughnuts (Gluten Free, Grain Free, Dairy Free, Refined Sugar and Oil Free, Soy Free, Paleo Friendly)
Ingredients:
1/2 cup cassava flour
1/4 cup arrowroot or tapioca flour
2 tablespoons coconut flour
2 tablespoons flaxseed meal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon pink Himalayan salt
1/2 teaspoon apple pie spice
1 teaspoon ground cinnamon
1/3 cup unsweetened applesauce with cinnamon
1/4 cup pure maple syrup
1 large egg, lightly beaten
3 tablespoons apple cider vinegar
1/3 cup unsweetened non-dairy milk of choice (I used unsweetened vanilla hemp milk.)
2 tablespoons melted ghee, butter or coconut oil, plus more for greasing a doughnut pan
Directions:
Preheat oven to 350° F.
Liberally coat molds of a standard doughnut pan with ghee, butter or coconut oil; set aside.
In a medium bowl, whisk together flours, flaxseed meal, baking powder, baking soda, salt, apple pie spice and cinnamon; set aside.
In a large bowl, whisk together applesauce, maple syrup, egg, apple cider vinegar, milk and ghee.
Add dry ingredients to wet, and stir until well combined. Divide batter evenly among the prepared molds.
Bake until the tops spring back when touched lightly, about 12-13 minutes.
Let cool for a few minutes, invert on a wire rack and let cool completely.
Lightly coat the still-warm doughnuts with golden monkfruit sweetener or serve with unsweetened coconut-cinnamon yogurt. Best if eaten immediately. Store leftover doughnuts in refrigerator.
Makes 6