These wonderful donuts will bring some comfort and inspiration into your kitchen anytime of year as they fill your home with the heavenly scent of the baking spices. These apple cider donuts are baked, not fried, and they’re also gluten-free, dairy-free, and egg-free. If you are craving a donut treat, this recipe or any of the other Medical Medium donut recipes are a clean choice.
The phytochemicals in apples make them a true brain food, feeding neurons and increasing electrical activity. Apples with red skin contain anthocyanins and even traces of malvidin (a type of anthocyanidin), which are partially responsible for the red color.
Cardamom increases bile production and brings life and beneficial, nontoxic heat back to stagnant, sluggish livers that have overheated for years and are now cooling down. Cardamom’s heat ignites homeostasis.
Apple Cider Donuts
1 cup apple cider juice, reduced to 1/2 cup (see directions)
2/3 cup unsweetened applesauce
1/2 cup light coconut milk or unsweetened almond milk
1/3 cup melted coconut oil
2 tbsp ground flaxseeds
2 1/2 cup gluten-free oat flour
1 cup brown rice flour
1 1/4 cup coconut sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp ground cloves
Cinnamon sugar coating:
1/2 tbsp melted coconut oil
1/3 cup maple sugar
2 tsp cinnamon
Preheat oven to 350F/180C. Lightly grease a 12-donut pan. Set aside.
Place apple cider juice in a small saucepan and simmer for about 10-15 minutes until reduced by half. Measure out 1/2 cup and place in a medium-sized mixing bowl.
Add the applesauce, coconut milk, coconut oil, and flaxseeds. Whisk until uniform and set aside.
In another bowl, combine the oat flour, brown rice flour, coconut sugar, baking powder, cinnamon, cardamom, and cloves. Whisk until uniform.
Pour the wet ingredients into the dry. Stir until evenly mixed.
Spoon or pipe the batter into the greased donut pan.
Bake for 14-16, until lightly browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the donut pan, then move to a wire rack and cool completely.
In a small flat bowl, whisk together the maple sugar and cinnamon. Brush the donuts very lightly with coconut oil, then dip in the cinnamon sugar until completely covered. Repeat with remaining donuts.
These donuts are best enjoyed on the day of baking and kept in an airtight container until needed.
Makes 12 donuts
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This item posted: 30-Nov-2020
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