Apple Spice Doughnuts (Gluten Free, Paleo, Nut-free)

I know it’s not fall, but haven’t we learned I’m terrible at cooking according to the seasons already?! Actually, we’re all in quarantine and apples are a good food that keep for awhile. Since I had a bunch on hand and was craving doughnuts, this is what happened.


These are baked donuts and they came out light and yummy. I personally just drizzle all my desserts with coconut cream so I didn’t make a glaze for these, but you totally could. Having a doughnut pan will make it easier, but you can also pipe these into a doughnut shape on a parchment lined baking sheet.


Apple Spice Doughnuts

Makes about 8


-1/2 cup Tigernut flour

-1/2 cup coconut flour

-1/4 cup arrowroot starch

-1/2 tsp. baking soda

-1 tsp cinnamon

-1 egg (room temperature) or egg substitute

-1/4 cup coconut oil softened or melted

-1/4 cup applesauce

-1/4 cup maple syrup

-1 tsp. vanilla extract

-1/2 cup non dairy milk

-3 apples (optional)


Preheat oven to 350F.

Mix all dry ingredients together in a small bowl.

Blend all wet ingredients together with an electric mixer in a large bowl.

Add the dry to the wet and blend until just combined. Use a spatula to scoop the dough into a plastic bag and cut the corner of the bag off.

Spray your doughnut pan with oil first then pipe the dough into your pan or into doughnut shapes on a parchment lined baking sheet.

Bake for 20-22 minutes until golden brown, risen, and gently springs to the touch.

Let cool for at least 15 minutes before transferring to a wire rack to finish cooling.

I like to take the apples and chop them up then put them in a pot with a a couple tablespoons of water over medium heat. I add a dash of cinnamon and sauté for about 10 minutes until soft then scoop them over the doughnuts when ready to serve.

All of this keeps well in the fridge for 5 days.


2 thoughts on “Apple Spice Doughnuts (Gluten Free, Paleo, Nut-free)”

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