About the Recipe
Ingredients
For the doughnuts
2 cups apple cider
6 tbsp. unsalted butter
1tbsp granulated cane sugar
1tbsp maple syrup
2 large eggs
1 heaping tbsp. plain coconut yogurt (I use Yoggu)
1/2 tbsp. avocado oil
1 tsp vanilla extract
3/4 cup gluten-free all-purpose flour ( I use Bob's Red Mill 1:1)
1/4 cup almond flour
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
Pinch ground nutmeg
Pinch salt
For the apple caramel glaze
Remaining apple cider and butter reduction
1/4 cup cane sugar
a pinch or two of salt
Preparation
Preheat the oven to 350
Grease two 6 serving doughnut pans
Reduce the apple cider: Pour apple cider into the pot and heat medium heat, stirring occasionally, until it comes to a slow rolling bubble.
Continue to simmer, stirring every couple of minutes, until it is reduced to 1cup. (12-15 mins)
Once the cider is reduced, whisk in the butter until it is melted and combined, and set mixture aside for a few minutes to cool.
You need 1/2 cup of this mixture for the doughnuts and the rest for the caramel glaze.
In a medium bowl, combine 1/2 cup of the reduced cider mixture, oil, maple syrup, sugar, eggs, yogurt, and vanilla until smooth.
In a separate medium bowl, whisk the flours, cinnamon, nutmeg, salt, baking soda, and baking powder together until evenly combined
Pour the dry ingredients into the wet, and gently fold and stir to combine with a spatula so as to combine but not over mix.
Carefully pour or spoon the batter into the doughnut pan, filling each about 3/4 of the way full so as to ensure a hole is left after baking.
Bake for 8-10 minutes, until risen and lightly golden on the edges. Set aside to cool for 2 minutes, then remove to a wire rack
For the apple caramel:
using the same pot you used to reduce the cider mixture previously, add in the 1/4 cup of cane sugar and salt.
turn heat up to medium-high until it begins to bubble, reduce to a simmer, making sure the bubbles are still going.
you do not want to let this simmer for too long because then your caramel glaze will just be caramel! Keep a very close watch on this!
stir often and after about 5-8 minutes it would be the right consistency. To test, dip a spoon in, take it out and drizzle on parchment. If it remains watery it needs more time.
once the glaze is at the desired consistency, pout into a small shallow bowl
one by one take the cooled doughnuts and dip the tops in, then flip them over to settle on a wire rack.
ENJOY!