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 :).

it’s fall… somewhere?

I was looking for something to bake.  I was in the mood for some type of coffee cake, but came up short in the recipe department.  I was also in the mood for something made with pumpkin… yes, it’s currently June but pumpkin is not a seasonal ingredient for me :).  I found this recipe for gluten free pumpkin muffins, and thinned out the base to make it in a 9×13 pan and topped with some cinnamon oat pecan topping – yum!

*I used the measurement for honey listed below as I prefer my baked goods less sweet.  If you are looking for something a bit sweeter and more dessert like, you can add up to 1/3 cup honey in the base recipe and adjust the amount of honey (or possibly add some brown sugar) in the topping as you desire as well.  Even with the 1T listed below, these bars got a lot sweeter the next day and really turned out delicious!

Cinnamon Pumpkin Coffee Cake

Base

  • 1 cup oat flour
  • 1/2c millet flour
  • 1/2 cup (2T garbanzo bean flour + the rest sorghum flour)
  • 1/2 cup ground flax
  • 1t baking soda
  • 1t baking powder
  • 1t nutmeg
  • 1T cinnamon
  • 1/4t salt
  • 1/4 c unsweetened vanilla almond milk
  • 1 15oz can pumpkin (not pumpkin pie filling)
  • 1/3 c unsweetened applesauce
  • 1T honey
  • ~3/4c water

Topping

  • 1/2c oats
  • 1/2c crushed pecans
  • ~1 1/2 T honey
  • ~1T water

cinnamon to taste (lots for me!)

1. Sift together the flours and add the flax, baking soda, baking powder, nutmeg, cinnamon and salt.

2. Whisk together the almond milk, pumpkin, applesauce and honey.

3. Create a hole in the center of the dry ingredients.  Add in the wet mixture and mix until combined.  You can add the water at this point to get your desired consistency.  (Since I was baking it as a coffee cake, I wanted it thinner than the original recipe made).  Pour into a 9×13 pan sprayed with nonstick cooking spray.

4. Mix together the oats and pecans for the topping.  Add in the honey and water to create a crumbly topping.  Sprinkle on top of the base batter.

4.  Bake in at 350* for 35 minutes, or until a toothpick inserted in the center comes out clean.

Serve with butta!  (aka Earth Balance)