Paleo Apple Cider Donuts
If you're following the Paleo lifestyle, you can still enjoy donuts on occasion, and this recipe is top-notch for fall (or anytime) when you're looking for ways to incorporate those delicious apples or apple cider!
- 1 1/2 cup apple juice (no added ingredients)
- 2 cup Paleo flour blend (*see notes)
- 1 tsp Paleo baking powder (*see notes)
- 1/2 tsp baking soda
- 1/2 tbsp ground cinnamon
- 1/4 tsp sea salt
- 2 tbsp avocado oil
- 1 egg
- 1/2 cup coconut sugar
- 1/4 cup collagen peptides
- 1/2 cup dairy-free milk (like Elmhurst walnut or almond milk without preservatives)
- 1 tsp pure vanilla extract
- Step 1
In a small pot, simmer 1 1/2 c apple juice until it reduces down to 1/2 c or approximately 20 minutes. Remove from heat and set aside to cool.
- Step 2
Preheat the oven to 350°F and grease two six-serving donut pans (or 1 donut pan and 1 regular muffin tin - I only have 1 donut pan, so I figured muffins work, too!).
- Step 3
In a small mixing bowl, combine the dry ingredients. In a medium mixing bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and mix until combined. Allow the batter to rest for 5 minutes so the flour can absorb the liquid and thicken.
- Step 4
Pour the batter into a large zip-top bag and cut a small opening in one corner. Squeeze the batter into each donut well, filling about 2/3 full. Do not overfill.
- Step 5
Bake for 15 minutes, checking for doneness with the toothpick test and adding 3-4 more minutes if the donuts are still soft. Remove the pans from the oven and allow the donuts to cool in for 10 minutes before transferring to a cookie rack to finish cooling.
*See Tasty Thin's Paleo flour blend (https://tastythin.com/paleo-flour-blend-gluten-free/)
*See Delightful Mom Food's Paleo baking powder blend (https://delightfulmomfood.com/homemade-baking-powder-formula-paleo/)