Apple Cider Do(ugh)nuts | Gluten-Free

This morning I hopped out of bed with an idea in my brain: apple cider donuts. Or doughnuts. Whatever.

I whipped them up so quick that I didn’t even have time to take pictures of the process. So this is what you get:

Apple Cider Do(ugh)nuts (adapted from Mama Pea)

Ingredients:

1 1/2 cups gluten-free flour

1/2 cup almond meal

1 Tbsp baking powder

1/2 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp salt

1/4 cup brown sugar

1/4 cup evaporated cane sugar

2 Tbsp molasses

3/4 cup apple cider (I used unpasteurized cider from Boyer’s Orchard in VT!)

1 egg

2 Tbsp coconut oil

  1. Preheat the oven to 350 F
  2. In a large bowl, combine all of the dry ingredients
  3. In a measuring cup, combine all of the wet ingredients
  4. Add the wet to the dry until just mixed
  5. Spoon into a greased mini doughnut pan or muffin tin (I used coconut oil to grease the pan: it does the trick every time)
  6. Bake for 10 to 12 minutes or until golden brown.

M says that these came out great! Can you believe I didn’t have any (not even a lick of batter)? I’m cleansing my system and gluten-free goods–especially those with added sugar–are out. BUT I can say that these smelled oh so delicious. AND that I will probably make them again once I’m done reprogramming my body. AND I’ll probably dip them in hot apple cider….just sayin’

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5 Responses to Apple Cider Do(ugh)nuts | Gluten-Free

  1. Trevor October 11, 2011 at 3:25 PM #

    Ummm, this looks so good! I would love to try this… but, I live at 12,000 ft above sea level and breadish type stuff is a sometimes horrible mess. :/ Maybe I will anyway, because it looks SO GOOD!

  2. Sally October 13, 2011 at 5:46 PM #

    These look great! Another use for the cider jug that won’t quit 🙂

    • AllieNic October 13, 2011 at 6:01 PM #

      Thanks, Sally!

  3. Marlene November 1, 2011 at 6:49 AM #

    Hi Allison,

    This recipe looks great.
    Just a quick question;
    Since I don’t eat sugar, do you think I can replace it with Honey?
    Or will it make the dough too soggy?

    Thanks, Marlene

    • AllieNic November 1, 2011 at 9:29 AM #

      Hi Marlene! I also try not to eat white sugar, but I just couldn’t find a recipe that used a natural sweetener! Crazy. You could replace the sugar with maple sugar (which would be delicious) or sucanat. Or you could try using raw honey and adding a little more almond meal or even some coconut flour. I would use raw honey 1) because it’s less processed and has some great minerals and 2) because it’s a little thicker and might help prevent the sogginess.

      I hope this helped! Let me know if you have any other questions. I’d love to hear how they turn out!

Thoughts? Feel free to comment below!

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