apple cider donuts

Two weeks ago we made our first venture to the apple orchard.  Kinley, Ashley and I drove to a local orchard the first week it was open to get the just-ready apples.  Gingergolds and Paula Reds were ready to be picked and we ended up with an entire bag filled to the top with red and gold apples.  I definitely seem to up my apple intake when there are fresh apples around – there is nothing quite like the taste of an apple in the fall, especially when you know they’re local, organic, and fresh off the tree.  Writing this post makes me want to go and get more even though we still have a bunch left in the fridge!  I know there are more varieties now just waiting for us to go pick some more.  I better get eating :).  And you’ve got to make sure to pick up some apple cider on your next trip to the orchard so you can try out these donuts!
Apple Cider Donuts
  • 3/4c oat flour [ground from rolled oats/steel cut/oat groats]
  • 3/4c sweet rice flour
  • 1/4c coconut flour
  • 1T organic sugar
  • 1t baking soda
  • 1 1/2t baking powder
  • 2t cinnamon
  • 1/4 t nutmeg
  • 1/8 t allspice
  • 1 egg
  • 1/2 c applesauce
  • 1 c apple cider
  • ~1/4 c unsweetened almond milk

1. Preheat oven to 375′.

2. In a small bowl, whisk together the oat flour, sweet rice flour, coconut flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and allspice (you could use apple pie spice instead of the different spices if you have it on hand).

3. In a larger bowl, mix together the egg, applesauce and apple cider.

4. Add the dry ingredients into the wet and stir until combined.  If the batter is too thick, add ~1/4c unsweetened almond milk to thin it out.

5. Spray a donut pan (or muffin tin) with nonstick cooking spray and sprinkle with additional sugar to coat.

6. Spoon the batter into the donut pan (or fill a plastic bag with the batter, cut off the corner and pipe in).

7. Bake for 18 minutes or until a toothpick inserted comes out clean.

We didn’t add any additional sugar to the top – just what was in the pan, but you can definitely melt some butter and top with additional cinnamon + sugar, or make a glaze with powdered sugar + apple cider.  Whatever way you choose, you will enjoy these and be baking them up all Autumn long :).

meatless monday: chickpea cider stew

I have said it before, but I will say it again, Fall is my favorite season.  The weather is perfect and the flavors are the best.  Apples and pumpkin are definitely high on my list of favorite flavors and they both make an appearance throughout my eats the entire year.  You know what they say, “An apple a day…”.  One thing that I don’t quite have the appetite for in summer is thick soups and stews.  It’s just not the same eating it in the air conditioning than it is when you’re eating it to help stay warm ;).

Well, today is an air-conditioning type day, but last week fall was upon us and my craving for all things apple came on full force!  Luckily we made a trip to a local apple orchard this weekend to stock up and we have our first bushel of apples in the kitchen.  Since it’s Meatless Monday, I thought (well, this was actually Kinley’s idea but I made it haha) that having apples as the center of a meal would be delicious.  In the past, we’ve made a crockpot stew featuring meat, but chickpeas became the star of the show tonight and they were incredible.

Chickpea Cider Stew

  • 1 1/2 c dry chickpeas, rinsed and picked through in case of small stones
  • 2 apples, cored and chopped
  • 6-8 yukon gold potatoes, chunked into large pieces
  • 5-6 whole carrots, sliced
  • 2t salt
  • 3 c apple cider
  • 2 c vegetable broth
1. In a large crockpot, layer all ingredients from top-down.  I left the peels on everything and you would never notice.
2. Place crockpot on low for 8-10 hours, or until chickpeas are tender.

The chickpeas cook in the cider and soak up the delicious, sweet flavor.  The apples completely cook down so just their flavor is left and the potatoes and carrots are perfectly tender.  It was nice to start off with dry chickpeas (read: no prep) and end up with a deliciously cooked and flavored meal!  I was worried before I left that it was going to end up boiling over since it was so full – I even drove home at lunchtime to take a peek!  Luckily, it was for nothing (well, I got to see Croz for a couple minutes 😉 ).  The stew didn’t cook over, the chickpeas just displaced some of the liquid.  It was a perfect weeknight meal!  Extremely easy prep in the morning as well – you can even have everything chopped up and ready to throw together in the morning!   (Just be sure to NOT soak the beans in anything overnight – the cooking process is enough to rehydrate the dry beans).