Paleo Baked Apple Cider Donuts

It’s feeling quite fall-like this week in Winston-Salem, and so the timing was perfect for me to stumble upon a recipe for paleo apple cider donuts. I bought a donut pan a couple of weeks ago, and so my baking recipe searches of late have been focused on all things donut (specifically paleo donuts, since I’ve enjoyed trying some different baking styles recently).

Trader Joe’s has started selling their delicious spiced apple cider again, and so that helped solidify my recipe selection. (Also, since I have LOTS of cider left after using just half a cup in these donuts, I need to do some additional cider-themed baking and cooking! I plan to make these apple cider cupcakes again this year, because they are AMAZING, but am definitely open to other recipe suggestions, should you lovely folks have any to send my way!)

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Paleo Baked Apple Cider Donuts
(makes about six donuts)

Ingredients (for donuts)

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 2 large eggs, at room temperature
  • 2 Tablespoons coconut oil, melted
  • 2 Tablespoons honey
  • 1/2 cup apple cider, warmed in the microwave for about 40 seconds

Ingredients (for cinnamon sugar topping)

  • 2 Tablespoons coconut oil, melted
  • 1 Tablespoon ground cinnamon
  • 1/2 cup coconut sugar

Directions

  • Preheat oven to 350 degrees and spray donut pan with non-stick cooking spray. Set aside.
  • In a small bowl, whisk together the coconut flour, baking soda, cinnamon, and sea salt. Set aside.
  • In a medium-sized bowl, whisk together the eggs, coconut oil, and honey.
  • Add the dry ingredients to the wet ingredients and stir to combine well.
  • Pour in the apple cider and stir until it’s fully incorporated into the dough. Let the dough rest for about three minutes to be sure the cider is completely absorbed by the coconut flour.
  • Pour batter into the prepared pan, filling each donut space well (these don’t rise much at all).
  • Bake for 17-20 minutes, then remove from the oven and let donuts cool slightly before moving them to a wire rack to cool completely.
  • While the donuts are cooling, combine the cinnamon and coconut sugar in a small bowl, and melt the coconut oil for the topping in a separate small bowl.
  • Once donuts are cooled, dip the top of each first into the coconut oil, then in the cinnamon sugar mixture.

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