The days get busier in the fall, but they also get much better when you bake these apple cider donuts with a Maple Seed Butter Glaze.
- 1 1/2 cups apple cider
- 1 1/2 cups gluten-free flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 cup vegan butter, melted
- 1/4 cup unsweetened applesauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/4 cup 88 Acres Maple Sunflower Seed Butter
- 1/4 cup apple cider
Preheat your oven to 350 degrees and grease a donut pan with neutral oil or non-stick spray.
Pour the apple cider into a small saucepan and reduce it over medium heat for about 15 minutes or until roughly half the volume. This process gets rid of excess water and creates a stronger apple cider flavor.
In a large bowl, combine the gluten-free flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Mix thoroughly to combine.
In a separate bowl, combine the reduced apple cider, melted vegan butter, unsweetened applesauce, apple cider vinegar and vanilla. Mix thoroughly to combine.
Add the wet ingredients to the dry ingredients and stir to combine. Then spoon the batter into the donut pan and place it into the oven for 10-12 minutes. To ensure that the donuts are ready, place a toothpick into the donut and if it comes out clean, the donuts are fully cooked.
While the donuts are in the oven, prepare the Maple Glaze. In a small bowl, add apple cider to the Maple Sunflower Seed Butter in two tablespoon increments until you reach the desired texture, mixing thoroughly between each addition. Spoon the glaze over the donuts and enjoy warm.
Recipe adapted from A Dash of Megnut