NDF Tummy Apple Cider Donuts
In this Recipe
Ingredients
- Ingredients (Donuts)
- 1½ cups of Apple Cider (reduced to .5 cups)
- 2 cups flour (or gluten free 1:1 flour)
- 1 tsp baking soda
- ¾ tsp baking powder
- 1 tsp cinnamon
- 1 tsp apple pie (or pumpkin pie) spice
- ¼ tsp salt
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 cup coconut sugar
- ½ cup milk at room temperature
- 1 tsp vanilla
- Ingredients (Glaze Coating)
- 1 cup coconut sugar
- ¾ tsp cinnamon
- ¾ tsp apple pie spice or pumpkin pie spice
- 6 tbsp unsalted butter, melted (or coconut oil)
- 3-4 servings of NDF Tummy
Steps
-
1
Reduce apple cider vinegar by stirring in a saucepan over low heat at a simmer for about 20 minutes. Aim for about ½ cup of juice. Remove from heat and let it cool for about ten minutes.
-
2
Preheat oven to 350 degrees F and grease a donut pan with non-stick spray or butter (you can also use a cupcake tin with balls of foil in the center of each cup).
-
3
Combine all dry ingredients except sugar (flour, baking soda, baking powder, salt, spices). Stir well and set aside.
-
4
Whisk together sugar, eggs, vanilla, milk, and butter.
-
5
Add wet ingredients to dry, stir well, then mix in reduced apple cider.
-
6
Fill donut pan cavities about half way full. Tip: use a piping bag or ziploc bag with a hole cut in the corner.
-
7
Bake for 10-11 minutes. Donuts will spring back slightly upon touching when they are done.
-
8
Glaze:
-
9
Combine melted butter (or coconut oil) and NDF Tummy in one bowl
-
10
In another bowl or rounded plate, combine cinnamon, sugar, and spices
-
11
Baste or coat each donut in butter then generously coat in cinnamon sugar mixture.
-
12
Enjoy immediately while warm
Grocery list copied to clipboard!
