Whenever we go apple picking, I always convince J to stop at the orchard bakery on the way out in the off chance they have some paleo friendly (or at least gluten free) options. Although I have yet to find a local orchard who carries compliant baked goods, we always pick-up some other great finds – like apple butter or a jug of home made apple cider.
Since I never get my fill of fall treats at the orchard, making paleo apple cider donuts after a long day apple picking has become a little traditional in out house! After a few different recipes and multiple attempts, we finally crafted the perfect recipe! Cinnamon sugar coating and all!
The best thing about this recipe is that the batter can be used in a donut maker, rolled into balls and deep fried, or made into muffins and baked in the oven! Which way is your favorite?
- ½ cup coconut flour
- ½ tsp cinnamon
- ½ tsp baking soda
- ⅛ tsp celtic sea salt
- 2 eggs
- 2 tbsp honey
- 2 tbsp coconut oil, melted
- ½ cup warm apple cider
- ½ cup coconut sugar
- 1 tbsp cinnamon
- Preheat a doughnut maker
- In a small bowl whisk together coconut flour, baking soda, cinnamon and salt
- In separate medium bowl whisk together the eggs, oil and honey
- Add the dry ingredients to the wet ingredients and stir until combined
- Add the warm apple cider to the bowl and mix until fully incorporated into the dough
- Scoop the batter into a large ziploc bag, seal the top and snip one of the bottom corners
- Pipe the batter into the doughnut maker, filling it all the way
- Cook until the doughnut machine indicator light goes off, or about 5 minutes (note that depending on your machine you make need to flip the donuts and cook for an additional 2 minutes)
- Carefully remove and roll in the sugar coating
- Repeat steps 7 through 9 until all of the batter is used
- Let donuts cool on a wire rack
- Trim and edges of the donut, if needed