What better way to start fall than with these delicious baked apple cider doughnuts with a maple glaze?! They contain only a few simple ingredients and are gluten and dairy free!
Gluten and Dairy Free Apple Cider Doughnuts with a Maple Glaze
Ingredients
Doughnut Batter
- 1 ½ cups oat flour, gluten free and organic
- ½ cup almond flour, organic
- ½ cup coconut sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1½ cups apple cider
- ½ cup apple sauce
- ¼ cup coconut oil
- 2 tsp vanilla
- 2 eggs
Maple Glaze
- ⅓ cup cup pure maple syrup
- ½-1 cup powdered sugar
- ½ tsp cinnamon
Instructions
- Preheat oven to 350℉ and grease a 6-cup doughnut pan with coconut oil.
- In a medium to large sauce pan, bring the apple cider to a boil. Once boiling, reduce heat and let simmer for 10-15 minutes or until it has been reduced down to 1/2 a cup. Once reduced, remove from heat and let cool completely.
- While apple cider is reducing, in a bowl, mix together maple syrup, powdered sugar and cinnamon for the maple glaze. Set aside.
- In a medium bowl, combine apple sauce, coconut oil, eggs, vanilla, apple cider and coconut sugar.
- In another bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add half of the dry ingredients to the wet and combine. Add the remaining dry ingredients and mix completely.
- Add about 1/4 cup of batter to greased doughnut pan, filling 2/3 the way full.
- Bake for 12-15 minutes, until just set.
- Once done cooking, let cool slightly, then transfer to a wire rack to cool completely. *You may need to use a butter knife around the edges or tap on the bottom of the pan to help release the doughnuts.
- Once doughnuts have cooled, dip or drizzle them into the glaze. Top doughnuts with additional cinnamon, nuts, remaining glaze or anything else you might like. Enjoy!