Fall equals cinnamon sugar doughnuts and warm apple cider. I haven’t actually eaten either together since I was little, when we enjoyed this sweet treat while painting pumpkins in the driveway. But every year, I think, “I need a cinnamon sugar doughnut and a mug of hot apple cider!” Without fail. So this year, I combined the two. I had an 18 mile run the morning of our first snowfall, and I was cooped up working in front of a window with snow swirling all around. No better way to eat back all the calories I just ran than with hot, fluffy doughnuts.
- 1/3 c + 3 T almond milk
- 1 tsp lemon juice
- 1/2 c gluten-free all-purpose flour
- 1/2 c almond meal/flour
- 1 T ground flaxseed
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 c coconut sugar (or sucanat)
- 1 T coconut oil
- 1 small grated apple (or 1/2 c plain applesauce)
- 3 T almond butter
- 2 T agave nectar
- 2 T almond milk
- Preheat oven to 425 degrees.
- Combine lemon juice and almond milk.
- Mix dry ingredients through coconut sugar in a large bowl.
- Add coconut oil and grated apple to almond milk mixture.
- Add wet ingredients into dry, folding together gently with a spatula.
- Grease a doughnut pan with a small amount of coconut oil.
- Using a small spoon, gently divide mixture into doughnut pan. Bake for 15 minutes, until they spring back to the touch. Let cool in pan for 5-10 minutes.
- Whisk together almond butter, agave nectar, and 2 T almond milk in a small shallow dish to make caramel sauce.
- When doughnuts are cool, dip into sauce to coat top. Save leftover sauce for dipping. 🙂
- Try to not eat all at once.