Description
Fluffy and fruity with all the fall feels – these Baked Apple Cider Donuts are just the cozy thing. Made with oat or almond flour and a delicious dusting of cinnamon sugar!
Ingredients
Scale
- 1 cup (240g) apple cider (NOT apple cider vinegar)
- 10–12 pitted medjool dates (200g)
- 1/4 cup (70g) nut/seed butter*
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- Pinch of salt
- 1 1/4 cups (125g) oat flour**
- 2 tbsp tapioca starch***
Cinnamon Sugar Coating
- 1/4 cup cane sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350F.
- Add the dates, apple cider, and nut butter to a high speed blender. Blend on high until smooth.
- Add the rest of the ingredients. Blend to combine, being careful to not over blend. The batter should be quite thick and barely able to blend, if not add 1/4 cup more flour.
- Thoroughly spray/coat a donut pan with coconut oil. Spoon the batter into the pan filling each donut cavity to the top. (See post above for pan recommendations/options).
- Bake for 25-30 minutes at 350F. Or if making mini donuts, 15-20 minutes.
- Remove form the oven and allow to cool for at least 10-15 minutes before carefully removing from the pan.
- Mix together the cinnamon and sugar. Dunk each donut into the cinnamon sugar to coat. It sticks best while they are still warm, otherwise a light spray of coconut oil will help it stick.
- Enjoy! Keep in the fridge and coat with cinnamon sugar just before serving.
Notes
*You can skip this, but the texture and moisture will not be as nice.
**For the grain-free option, replace the oat flour with 1 1/2 cups (180g) almond flour. If not measuring by weight, be sure to pack the cup measure.
***You can skip this for the oat flour option although they may be slightly gummier. I do not recommend skipping for the almond flour version, but you can sub with arrowroot or cornstarch.