Have a donut pan? If not…go buy one. They are readily available right now in stores everywhere. Unlike when I sought mine out last year and finally ordered one online. Now they are everywhere. Mini or regular size…you pick. Then…honestly…buy every ingredient needed and make these. Right this moment. Why? Because delicious baked donuts wait for no one. And these are light, fluffy, and a healthier option to anything that is fried and slathered with glaze or icing. And since you are making them yourself…you can make them to your liking. My donut pan is for mini donuts, so these were also great bite-size treats to have alongside the morning cup of coffee.
These baked donuts made from apple cider are packed with amazing flavor. Best enjoyed fresh from the oven or warmed from the microwave. A great treat. And everyone will gobble these up!
Recipe: Gluten-Free Baked Apple Cider Donuts
Servings: 48 miniature donuts
Time: Prep 15 minutes; Bake 10 – 12 minutes
Ingredients:
- 2 cups of Pamela’s Products Gluten-Free Pancake and Baking Mix
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1 large egg, beaten
- 2/3 cup packed brown sugar
- 1/2 cup pureed apples (I used my homemade applesauce instead)
- 1/3 cup maple syrup
- 1/3 cup apple cider
- 1/3 cup plain non-fat yogurt (mine was also dairy free)
- 3 tablespoons organic canola oil
Directions:
Preheat the oven to 400°F.
Coat your donut pan with nonstick spray or oil. Sprinkle with brown sugar.
In a mixing bowl, whisk together the baking mix, baking soda, baking powder, salt and cinnamon. Set aside.
In another bowl, whisk together the egg, brown sugar, applesauce, maple syrup, apple cider, yogurt, and oil.
Add the dry ingredients and stir just until moistened.
Divide the batter into your donut pans. Do not fill them to the top or your donuts will lose their holes. (Actually, I kept doing this, but they were still YUM!)
Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Turn the pan upside down on a cooling rack to cool.
Brush the tops of the donuts with apple cider and lightly sprinkle with cinnamon-sugar.
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I was pleasantly surprised with how these turned out, despite very few actually having holes and resembling donuts. These were very light and airy, not heavy…so they won’t fill your tummy. And the recipe makes so many that it’s great to prepare to share with others so more can enjoy. I can’t wait to bake these up again.
Get a donut pan and taste the difference yourself. It’s apple cider season, folks…indulge!
The Celiathlete 