Healthified Apple Cider Donuts

by Arielle J on December 8, 2015

If you know me well, or follow me on instagram (@bewellwitharielle),
you’ll know that I’m obsessed with going to the farmers market.

The Union Square Farmers Market in NYC is literally downstairs from me,
so I happen to go (almost) every Monday, Wednesday, Friday and Saturday when it’s on.

My favorite thing to do is walk around and check out what’s in
season, but I also can’t help but
smell the delish apple cider donuts every time I pass by the apple purveyors!

In celebration of Winter approaching, I decided to make some
apple cider donuts, and of course, healthify them so you can eat them
for dessert (or breakfast) without the guilt!

Get excited, because these are gluten-free, dairy-free, paleo and made without refined sugar.

Healthified Apple Cider Donuts
What You Need:
1 cup organic apple cider
1 3/4 cups Organic Gemini tiger nuts flour
1/3 cup coconut palm sugar
3 tsp baking powder
1/4 tsp sea salt
1/8 tsp cardamom
1/8 tsp nutmeg
1/8 tsp cinnamon
1/8 tsp all-spice
1 egg (preferably pasture-raised), room temp
4 Tbsp coconut oil, liquified

Cinnamon – Sugar Topping:
1 Tbsp cinnamon
1/4 cup coconut palm sugar

Directions:
1. In a small saucepan, bring apple cider to a boil.
Continue cooking over high heat until it reduces half way
(approx 12 minutes). Cool completely. (Will reduce to about 1/2 cup)
2. In a large bowl, mix the dry ingredients –
tigernut flour, coconut palm sugar, baking powder, sea salt
and spices.
3. In a small bowl, whisk egg, melted coconut oil (use only 3 Tbsp – use the extra 1 Tbsp to grease the pan) and cooled cider.
4. Mix the egg mixture into the dry flour mixture until the dough is moist and sticky.
Refrigerate covered (with plastic wrap) for 1 hour or until firm enough to shape.
5. Grease the donut pan with a 1 Tbsp coconut oil. Scoop out about 2 Tbsp + 1 tsp dough and pat it down in the circle on the donut pan. Make sure the middle area of each donut is free of dough.
6. Bake at 350F degrees until cooked – approximately 20-30 minutes. (Ovens vary. Using a fork or toothpick, stick it in a donut and if the fork comes out with dough, cook a little longer until it comes out clean)
7. Cinnamon Sugar Topping: In a small bowl, mix 1 Tbsp cinnamon and 1/4 cup coconut sugar. Toss with warm donuts.
Break off a piece and enjoy!

Makes 6 mini donuts

I used this mini donut pan. And I used Organic Gemini tiger nuts flour – full of fiber and perfect for baking.

Thanks to Taste of Home’s recipe for the inspiration. I ended up totally healthifying it! I swapped all purpose flour for tiger nuts flour, coconut palm sugar for brown sugar, coconut oil, for butter, and baked them in a donut pan, instead of frying them!