Baked Apple Cider Donuts with Cinnamon Sugar Coating
Ingredients
- 1 cup apple cider (NOT vinegar)
- 200g (~10 to 12) pitted medjool dates
- 1/4 cup 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 oat flour*
- 1/4 cup cane sugar (for coating)
- 1 tsp cinnamon (for coating)
- (Optional alternative: 1 1/2 cups almond flour + 2 tbsp tapioca starch)
Preparation
Blend pitted medjool dates, apple cider, and nut/seed butter until smooth.
Add baking powder, cinnamon, nutmeg, vanilla extract, and a pinch of salt to the blender. Blend until all ingredients are combined. Avoid over-blending; the mixture should be quite thick.
Incorporate oat flour (or almond flour + tapioca starch alternative) into the mixture, blending until just combined.
Grease a donut pan thoroughly with nonstick spray.
Use a plastic bag to pipe the batter into each cavity of the donut pan.
Bake the donuts in a preheated oven at 350°F (175°C) for 25-30 minutes.
Allow the donuts to cool in the pan for at least 10 minutes before carefully flipping them out.
In a separate bowl, mix together cane sugar and cinnamon for the coating.
While the donuts are still warm, coat each donut in the cinnamon sugar mixture. Alternatively, lightly spray the donuts with coconut oil to help the coating stick.
Enjoy your delicious Baked Apple Cider Donuts with Cinnamon Sugar Coating!
