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Ok, so if you don’t have a mini donut maker, please go purchase one. Just do it. I promise I only tell you to buy stuff that I really love. And a donut maker has become my new lover. It’s fall, it’s cold, and I don’t want to go out as much. That’s kind of a lie, but whatever. So I’m spending more of my days making paleo donuts. Then going out for drinks at night. Why not? Fall means apple cider. And pie. And crumble. So why not have an apple cider donut that you can dip into your cider, pie or crumble. Say whaaaaa? You feel me. I know you do.
I did something naughty that I don’t think I have done in probably 3 solid years. I ate some real live, gluten filled pizza the other night. I haven’t done that in forever but I was at a friend’s house and it was there, staring at me. Whenever I drink, I usually go home and either pass out and make some kind of paleo meal/treat/snack. Even though my brain is foggy, I can still understand that I don’t want my stomach to be in knots the next morning, so I don’t even think about pizza. But I did this time. Sergio ordered it, the bastard, and I so happily dug in. I think I had 2 pieces, but it could have been more. Thankfully, I did not feel sick the next morning. Fat? Yes. But that could be due in part to the bottle of champagne I consumed, as well. Oh Saturday nights, you slay me.
Oh. I also lost my phone in a cab and called it until someone answered, then begged the cab driver to bring it to me. I then gave him a handful of cash for doing so. Based on what I had in my purse that night, I gave him $25-$60. We will never know.
I feel like I might get a lot of hell for this blog post. No wait, I’m SURE I will.
You wanna know a secret? As I type this, I’m flying somewhere. Actually, I’m flying to Pittsburgh to visit Bill and Hayley from Primal Palate. So it’s really not a secret. I almost just wrote Billy, like a concoction of their two names together. I’m guessing they wouldn’t be cool with that nickname. Anywho, as I’m flying, all I can think about is the breakfast I packed to take with me. But once I got to the Denver airport and realized I had a 3 hour layover in Minneapolis, I decided that I should probably wait to chow down until I got to Minneapolis to eat my breakfast/lunch. That way I’m killing two birds with one stone. What an angry analogy. And I also thought it would be more thoughtful to not open a container of food in the cesspool airplane. Germs get on your food, people think your food smells like poop because they’re not eating it, then people think someone pooped themselves, then moms start freaking out that they have to change their child’s diaper in that awful, stupid small bathroom, and everyone looks at the mother in disgust. Not really, but all of that definitely did just play out in my brain. Visualizing on airplanes is fun. And exhausting.
I’ve never been to Pittsburgh, so I don’t really know what to expect other than a giant rubber ducky, but at least YOU can expect an update blog post about it by the end of this week. Phew. I’m sure you were worried. Then you’ll know how I really feel. I plan on taking pictures of most of the food I shove in my face. And the people I’m around. And Bill and Hayley’s shih tzu. I love those dogs. My parents have two so I automatically love them.
Oh. I dropped my phone in the toilet. Thankfully, it had already been flushed. Damn my clumsiness. Damn it to hell. I’m thinking there might be less pictures in my update blog post. Shame.
Apple Cider Donuts
- Yield: 8-10 1x
Ingredients
- 1/2 cup almond butter*
- 1/2 cup apple cider
- 1 apple, peeled, cored and finely shredded (equivalent to almost 1 cup)
- 1 egg
- 1/2 teaspoon apple cider vinegar
- 1/2 cup tapioca flour
- 2 tablespoons coconut flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
For the glaze
- 3 tablespoons coconut butter, melted
- 1 tablespoon apple cider
- 1 tablespoon maple syrup
- pinch of cinnamon
Instructions
- Turn mini donut maker on.
- In a large mixing bowl, mix together almond butter, apple cider, shredded apple, egg, and apple cider vinegar. Mix well.
- In a separate bowl, sift together tapioca flour, coconut flour, coconut sugar, baking soda and powder, and salt.
- Add dry ingredients into wet ingredients and mix well.
- Pour batter into mini donut maker and cook for 8-10 minutes. These will take a little longer than usual because the batter is more of a wet batter.**
- Remove and let cool completely.
- In a bowl, mix together melted coconut butter, apple cider, maple syrup and cinnamon.
- Dip the tops of the donuts in the glaze and place on parchment paper and then into the refrigerator to harden.
- Now eat them! Makes 8-10 donuts.
Notes
*I used the self grind almond butter from whole foods for this recipe, which is not very oily. Keep that in mind with what almond butter you purchase since it could change the consistency of the donut batter.
**This recipe doesn’t seem to cook correctly with a normal donut pan. It needs heat on both sides.
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Oh yes, epic fail on this side of the country, too! Used applesauce instead of shredded apple…adding a few more TBLS of coconut flour and baking powder. Wouldn’t rise if I begged them to in my mini-donut maker. Even tried flipping them 1/2 way through. Nope! Insides were barely cooked but outsides were overcooked. Took the advice of another poster and just threw the rest of the batter in the oven as mini-muffins. Now, waiting to see what happens…
All I can say is changing the recipe can really alter results when it comes to paleo. I’m sorry if it didn’t turn out
Apple cider donuts = super yummy
Was able to make these in a donut pan by doing the following:
3 eggs instead of 1.
1/4 c more coconut flour
and only 1/4 cup apple cider
20 minutes at 350
They turned out FANTASTIC.
thanks so much for sharing that so other people can make them in a pan! you rock!
Yummo! Made these in a mini doughnut maker and they were super delicious! They are my fav paleo doughnut to date; moist, tender and full of flavour. I was impatient and lifted the lid of the maker too soon in the first batch which meant they didn’t form an even golden crust. Lesson learnt, the next batch were perfect. I didn’t find them diddly or difficult to make. All good. I did put some batter in a mini muffin tin to see what would happen….cooked for 25 mins at 350 but while they cooked they lacked the lightness of the doughnut. 6 stars!
Yummo! Made these in a mini doughnut maker and they were super delicious! They are my fav paleo doughnut to date; moist, tender and full of flavour. I was impatient and lifted the lid of the maker too soon in the first batch which meant they didn’t form an even golden crust. Lesson learnt, the next batch were perfect. I didn’t find them diddly or difficult to make. All good. I did put some batter in a mini muffin tin to see what would happen….cooked for 25 mins at 350 but while they cooked they lacked the lightness of the doughnut. 6 stars!
I had no apples, and I had no apple cider. I did have no-sugar added applesauce. I substituted and used 1.5 cups applesauce and made them in a waffle maker…delicious! Took a little longer to fully firm up but so worth it. Would it be okay if I put this recipe with my substitution on my blog? I would totally link to you and give you props because a) I think you’re awesome b) I’m big on giving people credit and c) I want to be your friend (see a).
Hi! I was curious how you shredded the apples? Just using a cheese grater? Thanks!
Jessica
cheese grater or shredding attachment with a food processor
I successfully made these in a doughnut pan. Most of the failed comments said that the tops don’t get hot enough in the oven, so I used the convection oven setting at 350 degrees for 20 minutes. They came out perfect! I think next time I’ll add some apple pie spice though. I felt they lacked in apple flavor and tasted more like sweetened almond doughnuts.