Apple Cinnamon Donuts

It’s that time of year again……Easter!!! I love Easter. It’s a day filled with church, family, beautiful weather, and of course amazing food. I don’t know how your family does food but with mine, there is always dessert and probably too much. My family loves sweets and what is a universal loved dessert? Donuts!

I was born in the same city where the original Krispy Kreme donut shop was launched so needless to say, everyone in my family and where I live for that matter loves donuts. I’ve tried to make homemade donuts in the past but it was always an epic fail. So I tried once more because I was determined to have a decent donut recipe and it was a success! I decided to use apples because I’ve been on a major apple kick lately and I had several in my kitchen. These apple cinnamon donuts are delicious and have an amazing (refined) sugar-free glaze. To make them extra special I added homemade applesauce to the mix and this makes the donuts extra moist. Did I mention they are super easy to make? No mixer needed…..hooray!

Homemade Applesauce:

  • 3 organic apples (I use honey crisp)
  • ½ cup water
  • Juice from ½ lemon
  • Sprinkle of cinnamon & nutmeg (to your preferred taste)
  • Pinch of salt

Wash apples thoroughly. Peel if preferred but I usually leave the skin on to make it quicker. Core apples and slice into ½ inch cubes. Place apples in a medium size sauce pan and add all other ingredients. Bring mixture to a bowl then turn down to medium-low and let simmer for 20 minutes. Once apples are tender, pour mixture into a blender and blend on low for a few seconds until some of the mixture is combined. Make sure to leave some of the apples chunky. Let applesauce cool to room temperature.

*The applesauce that is leftover from the recipe can be stored in the refrigerator and enjoyed cold! It’s my husband’s favorite.

Donuts:

Dry Ingredients:

  • 1 cup almond flour
  • 1/3 cup tapioca flour
  • 1/3 cup coconut flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Wet Ingredients:

  • 1 egg (sub chia egg if vegan – directions below)
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • ¼ cup melted coconut oil
  • 1/3 cup coconut milk
  • 1 cup homemade applesauce

Sugar glaze:

  • 2 tablespoons melted coconut oil
  • Coconut sugar

Preheat oven to 350 degrees. Place all wet ingredients in a bowl and whisk until combined. Add wet ingredients to dry and mix with a fork – if you mix with whisk, the batter will clump up in the whisk.

*Chia egg – 1 tablespoon chia seeds and 2.5 tablespoons of water. Mix together with a fork and let it sit in the refrigerator for 15 minutes or until the mixture is a gel-like consistency.

Spray a donut pan with coconut oil and spoon donut mixture evenly into each tin.

Bake for 15 minutes. Once removed from oven, let the donuts sit in the hot pan for 5-10 minutes to sweat. The donuts will be easier to remove from the pan this way. Once donuts have sweated, remove and place on a cooling rack.

For glaze:

Place coconut oil in a small bowl and brush on top of donuts with a pastry brush and sprinkle with desired amount of coconut sugar.

Enjoy warm or refrigerate and re-heat.

Donuts will stay fresh in the refrigerator for 1 week or in the freezer for one month.

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