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.