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!
- 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.
- 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
- 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
- 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.
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.
Shop The Post: