Apple Cider Doughnuts
Ingredients
- 1 cup flour
- 1/3 cup erythritol or you can use plain sugar
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 tbsp coconut oil
- 1 chia or flax 'egg' see notes
- 0,33 l apple cider
- 1 tbsp apple puree
- 1/2 cup erythritol for sugar coating
- 1 tbsp ground cinnamon for sugar coating
Instructions
- Preheat oven to 180°C (350F).
- In a large glass measuring cup or another bowl, whisk coconut oil, flax eggs, apple cider and apple puree.
- Pour mixture over dry ingredients and stir just until moist.
- Spoon the batter into the doughnut cavities, or you can copy me and use a large zipped-top bag, cut a corner off the bottom of the bag and pipe the batter into each doughnut cup, filling about halfway.
- Bake for 12-14 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the doughnut. If the doughnut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack.
- Coat the donuts: Combine sugar and cinnamon in a medium bowl. Once cool enough to handle, brush both sides of each doughnuts with some coconut oil, and dunk in the cinnamon sugar.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
To make one flax egg (or chia egg) combine one tablespoon of flaxseed meal (or chia seeds) and three tablespoons of water and allow to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg.