Falling in love with these paleo-friendly, nut-free apple cider donuts. A subtle apple flavor complimented by the perfect amount of cinnamon. By @freshlydafna
- Serves: 6
- Time: Prep 10 min., Cook Time 20 min., Total 30 minutes
Ingredients
- 1 cup + 2 tbsp cassava flour
- ¼ cup Great Lakes Apple Cucumber Collagen
- 2 tbsp tapioca flour
- 1/2 cup coconut sugar
- 1 1/4 tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1/3 cup + 1 tbsp apple cider
- 3 tbsp avocado oil or coconut oil (melted and cooled)
- 2 eggs
- 1 tsp vanilla
Donut Coating
- 2 tbsp coconut oil or ghee
- 1/4 cup coconut sugar
- 1 tbsp cinnamon
Directions
- Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with additional oil.
- In a medium bowl mix the dry ingredients together until everything is fully incorporated.
- In a smaller bowl whisk together the wet ingredients until light and frothy.
- Pour the wet ingredients into the dry and stir gently until everything is just combined. Taking care not to overmix. The mixture should be smooth with no lumps.
- Distribute the batter evenly into the 6 donut tin wells.
- Bake the donuts for 17-19 minutes or until donuts are puffed and just turning slightly golden.
- While donuts are baking, prepare the coating ingredients: In a small bowl melt the coconut oil or ghee. In another small and wide bowl mix together the coconut sugar and cinnamon.
- Let the donuts cool in the pan for a few minutes, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.
- While donuts are still warm, but cool enough to handle, brush each donut with a little oil (or ghee).
- Dunk each side of the donut into the sugar mixture repeat the oil & sugar coating with all remaining donuts.
- Best served warm! Can easily be reheated in the microwave of toaster oven.
