I had never heard of cider donuts until I moved to New England from the Midwest, but now I can't go apple picking without picking up a few on my way out of the orchard. M's preschool class had a COVID-safe outing to a nearby apple orchard earlier this week and the teachers planned to give the kids cider and donuts as morning snack on their return to school, so I wanted to make sure he didn't feel left out. These turned out great and he devoured my three test donuts within an hour after I finished making them - needless to say, the post-orchard snacktime was a hit!
I also made him "apple cider" by making a strong cup of this Cinnamon Apple Spice herbal tea with a couple of drops of sweetener the night before. (Thanks to the folks in the Epilepsy - The Ketogenic Way Facebook group for the idea!) This donut recipe is based on this recipe. Rather than make donut holes or use a cakepop maker, I baked them in these silicon donut molds.
The recipe below makes 2 donuts in the above molds at a little over 200 calories each. Feel free to double or triple the recipe if needed - the donuts freeze and defrost well!
Ingredients for 2.75:1 Donuts:
50g raw egg, mixed well
25g Mott's no-sugar-added applesauce
3g apple cider vinegar
17g coconut flour
0.75g baking powder
0.75g baking soda
A few drops of liquid sweetener of choice, to taste
Pinches of cinnamon, nutmeg, and ginger, to taste
Directions:
Preheat oven to 350 deg F. Melt the ghee, then whisk in coconut flour until the mixture is smooth with no lumps. Add the remaining ingredients and whisk again until fully combined. Divide the batter evenly between two donut molds. Bake in the pre-heated oven for 10-12 minutes - start checking at 10 minutes. The donuts are done when they've started to brown and they don't "jiggle" if you shake the mold a bit.
Allow to cool, and enjoy!
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