Baked Apple Cider Donut Holes Recipe
These Baked Apple Cider Donut Holes are a delightful gluten-free treat that captures the essence of autumn in every bite. Made with reduced apple cider, Creamy SunButter, and warm spices, these mini donuts are perfect for cozy mornings or festive gatherings.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 48 donut holes
- Category: Donut
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients:
- 1 cup (124g) gluten-free flour
- 3/4 cup (84g) almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp apple pie spice (cinnamon, nutmeg, ginger, allspice)
Wet Ingredients:
- 1 1/2 cup (360ml) apple cider (reduced to 1/2 cup)
- 1/2 cup (125g) Creamy SunButter
- 3/4 cup (115g) coconut sugar
- 2 flax eggs (2 tbsp flax meal + 6 tbsp warm water or apple cider)
- 1 tsp vanilla extract
- 4 tbsps coconut oil or dairy-free butter, melted
- 1/2 cup (100g) cane sugar
- 2 tsps cinnamon
Cinnamon Sugar Coating:
Instructions
- Preheat the oven: Preheat the oven to 425°F and grease a mini muffin or donut hole pan with nonstick spray.
- Reduce apple cider: Simmer apple cider in a saucepan until reduced to 1/2 cup. Let it cool.
- Mix wet ingredients: Beat together reduced apple cider, SunButter, coconut sugar, flax eggs, and vanilla.
- Add dry ingredients: Incorporate dry ingredients into the wet mixture.
- Bake: Fill the pan cavities halfway and bake at 425°F for 5 minutes, then reduce to 350°F and bake for 5-7 minutes more.
- Cool and coat: Cool the donuts, then brush with melted butter and coat in cinnamon sugar.
- Serve: Enjoy warm or at room temperature.
Notes
- You can substitute with 2 real eggs.
Nutrition
- Serving Size: 1 donut hole
- Calories: 80
- Sugar: 6g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
