We are definitely in apple cider county. We consider ourselves connoisseurs after only a year living here. We’ve had the opportunity of sampling many varieties of this tasty mix of apples and spices. A true connoisseur never buys apple cider with added sugar. We’ve had apple cider hot, cold, and even had blind taste tests. About a year ago I tried apple cider in recipes. Pancakes, bread, muffins, and cakes. I tried donuts too though never felt like they had a true apple cider flavor until I found this recipe. The secret is reducing the apple cider slowly. Below is my version of that recipe edited for our allergies. They are so good that I double the recipe and store them in freezer!

Ingredients:

• 1 cup apple cider reduced to about 1/3 cup (see instructions)

• 2 cups gf flour (I used King Arthur)

• 3/4 cup arrowroot ( or tapioca)

• 1 tsp baking soda

• 1 Tbsp apple pie spice mix* ( see below)

• 1 tsp cinnamon

• 1/4 tsp salt

• 2 large eggs room temperature

• 3/4 cup coconut sugar

• 2 Tbsps olive oil

• 2 Tbsp dairy free milk ( I used oat milk)

• 1 tsp vanilla

• Coconut oil spray to grease donut pan

Topping:

• 1/2 cup coconut sugar

• 2 tsps cinnamon

*Apple Pie Spice

• 4 tablespoons ground cinnamon

• 1 1/2 teaspoons ground nutmeg

• 1/2 teaspoon ground allspice

• 1 teaspoon ground ginger

• 1 1/2 teaspoons ground cardamom

Store in a glass jar

Directions:

1. Preheat your oven to 350° F.

2. Reduce the apple cider: Place the apple cider in a small saucepan and bring to a boil, then lower the heat to medium and allow it to simmer for about 5-8 minutes or until it reduces to about 1/3 cup. Remove from heat and allow it to cool while preparing the rest of the donut batter.

3. In a large mixing bowl, combine the gluten free flour, arrowroot, baking soda, apple pie spice mix, cinnamon and salt, set aside.

4. In a separate large bowl, whisk together the eggs, sugar, oil, dairy free milk, and vanilla. Whisk in the reduced apple cider, then immediately add the dry ingredients to the wet and stir well until fully combined.

5. Spray your donut pan with coconut oil cooking spray to lightly grease it. Spoon the batter into the wells of the donut pan to make 11-12 donuts – you might need to do this in 2 batches depending on the size of your donut pan.

6. Bake in the preheated oven for 15 – 18 minutes or until set and a toothpick inserted near the center of one comes out clean. Remove the pan from the oven and place it on a wire rack to cool for about 5 minutes.

7. While cooling mix up the coconut sugar and cinnamon topping.

8. Carefully remove the donuts and place on a wire rack with a sheet pan under the cooling rack.

9. Sprinkle the warm donuts with the cinnamon sugar mixture making sure to turn over the donuts. You can even use a bowls to gently cover the donut before returning it to the cooling rack.

10. Serve while still warm.

11. I freeze the rest in a bag then pull them out for a snack. 30 seconds in the microwave and they are prefect.

Enjoy!

Julie