My husband hails from Michigan, and like many other states east of California they have a wonderful fall tradition every year. From September through October, as the leaves change and the weather turns crisp, family and friends pile into their car and travel to their local cider mill (Michigan has over 100 of them), where they enjoy freshly made doughnuts and apple cider. Relaxing amongst the spectacular fall colors, their children frolic in the pumpkin patch, clamber onto the backs of ponies for a trot around the ring, or go on a hayride. It’s a beautiful, festive time and something this California girl had never experienced before I met my husband.
So in honor of that tradition (and the fact my husband and I are celebrating our 25th wedding anniversary today), I wanted to share these yummy gluten-free doughnuts with all of you. =)
Oh, and so everyone may enjoy them, these can be made dairy-free, egg-free and nut-free, as well!
- GF flour mix - 1 cup
- coconut flour - 3 Tablespoons
- baking powder - 1 teaspoon
- baking soda - 3/4 teaspoon
- sea salt - 1/4 teaspoon
- coconut sugar (Sucanat or organic cane sugar) - 1/2 cup + 2 Tablespoons
- nutmeg - 1/4 teaspoon
- ground cinnamon - 1/4 teaspoon
- 1 egg - or 1/4 cup egg whites or *1/4 cup egg replacement
- pure vanilla extract - 1 teaspoon
- apple cider vinegar - 1/2 teaspoon
- unsweetened applesauce - 2 Tablespoons
- coconut oil (or oil of your choice) - 2 Tablespoons
- almond milk (or milk of your choice) - 1/2 cup
- For sugar topping
- ground cinnamon - 2 teaspoons
- coconut sugar or organic cane sugar - 3 Tablespoons
- Mix together in a bowl or on a plate - for dipping the freshly baked doughnut -
Preheat oven to 350 degrees Fahrenheit. Spray mini doughnut pan well so they don't stick.
Measure and mix dry ingredients in one bowl and whisk with a fork. In a separate bowl, whip the egg, vanilla, vinegar and coconut oil (softened) together. Then add the milk. Pour the liquid ingredients into the dry and mix together with a spoon or spatula only. Spoon about a teaspoon per doughnut, filling them approximately 3/4 full. Smooth slightly with your finger. You want to clearly see the center post. Bake for 10 minutes. Immediately turn upside down on a rack and they should tumble out. If you want the kiss of sugar on top, dip of sprinkle them with the sugar/cinnamon while they are still moist from the oven and set back on the rack (cinnamon side up). Delicious served warm. Cover well and they'll stay yummy for at least two days. Ours never last beyond that. =)
Makes 34 - 36 mini doughnuts
*If using an egg alternative: Measure 1 Tablespoon chia seeds or 1 Tablespoon ground flax seeds and 3 Tablespoon hot water. Stir and allow to gel before adding to the liquid ingredients.