Apple cider + doughnuts + maple syrup +cinnamon! Perfect for Fall, perfect for your sweet tooth, not so bad for your body. These mini doughnuts may be small but they are packed full of sweetness, so you can satiate your craving for something sweet with just one…maybe two.
- ½ c. Coconut flour
- ⅛ tsp. Nutmeg
- ½ tsp. Baking soda
- 1 pinch Sea Salt
- 2 Eggs
- 2 tbsp. Maple Syrup, Dark Amber
- 1½ tbsp. Coconut Oil (liquid)
- ½ c. Spiced Apple Cider* (no sugar added), warm
- Preheat oven to 350°, lightly grease a mini doughnut pan (or a large doughnut pan if preferred).
- In a bowl, mix the coconut flour, nutmeg, baking soda and sea salt. In a separate large bowl, whisk the eggs, 1 tbsp maple syrup, coconut oil and apple cider until well mixed.
- Add the bowl of dry ingredients to the wet ingredients and stir until well combined. Next, scoop the batter into each "doughnut cup" of the pan. Bake for 7 minutes, or until doughnuts still feel soft, but when you press on one, you do not end up with any batter on your finger.
- Let cool for a minute or two, then press a large plate against the doughnut pan and flip over. Once you remove the pan, you will be left with the doughnuts perfectly placed on the plate.
- You can eat these right away without any kind of topping or you can add the Maple Cinnamon glaze.
- Glaze: In a small bowl, mix tbsp maple syrup, cinnamon and coconut oil until well combined and smooth, and to your desired sweetness. Dip the top of each doughnut into the mixture and then spread evenly with a knife.
- If you are not much of a cinnamon fan and do not want to use the glaze, try adding a small amount of honey on the top of the doughnut.
If you are not big on cinnamon and do not want to use the glaze, try adding a small amount of honey on the top of the doughnut.