Grain-Free Apple Cider Donuts

What’s better than heading to your farmer’s market on a beautiful crisp morning and enjoying a delicious cup of hot apple cider? I know…these donuts. I have recently come back from the Hamptons where I enjoyed hot fresh apple cider donuts at a beautiful farm market called Milk Pail, which inspired me to make a healthier version.

I have plenty of grain-free desserts on the blog (such as Grain-Free Triple Chocolate Kabocha Cake, Almond Flour Fudge Brownies, Fudgy Bean Brownies, and Grain-Free Hibiscus Banana Bread) but this recipe is adapted from the donuts in the Sweet Laurel cookbook. By folding in whipped egg whites the donuts have a light and airy texture, which makes these “donuts” taste more like donuts than cake in the shape of one

Apple cider is available almost everywhere so now is the time to take advantage and make these donuts. I recommend dipping your donut in a hot cup of apple cider to really live it up.

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Grain-Free Apple Cider Donuts
Servings: 9 large donuts
Ingredients
  • 1 cup apple cider
  • 2.5 cups almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 4 pastured eggs, at room temperature, yolks and whites divided
  • 1/2 cup grass-fed yogurt or coconut yogurt
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
Topping
  • 1/2 cup organic cane sugar
  • 1 tsp cinnamon
Equipment
  • Donut baking pan. I used a large 3 1/2" cavity- 9 donut silicone pan.
Instructions
  1. Preheat the oven to 350°F. Grease the donut pan with melted coconut oil, ghee, or grass-fed butter. 

  2. Place the apple cider in a small pot and bring to a simmer. Reduce to 1/4 cup, about 15-20 mins. Set aside to cool. 

  3. Whisk together all of the dry ingredients. In another bowl whisk the egg yolks, yogurt, maple syrup, coconut oil, and reduced apple cider. Whisk the dry ingredients into the wet until combined. 

  4. Using an electric mixer, beat the egg whites to form stiff peaks. Gently fold into the donut batter until combined. 

  5. Divide the batter into the donut cavities, about 1/4 cup of mixture. Smooth the tops and bake for 15-20 minutes or until lightly golden. Allow to cool in pan for 10 minutes before flipping the pan to release donuts. 

  6. While donuts are in pan cooling, make the topping. Combine the cinnamon and sugar in a large bowl. While donuts are still warm, toss them in the cinnamon sugar. Place finished donuts on baking rack to cool completely or enjoy warm!

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