This recipe for apple cider paleo donuts is inspired by the amazing apple orchards in my adopted state of New Jersey. Apple cider donuts are commonly found at farm stands, primarily in the autumn, and usually accompanied by glasses of hot apple cider. Contrary to its image, New Jersey retains its rural and agricultural flavor throughout much of the state. (It is known as “The Garden State” after all.) The apple industry here is vibrant and farms have survived development and other economic pressures by promoting orchards as educational and recreational experiences. Consumers contribute to the preservation of the farming heritage by patronizing local farms. Farms in turn have used festivals, school tours, u-pick operations along with roadside retail to survive and thrive by meeting consumer demands. We enjoy patronizing local farms and have always looked forward to indulging in cider donuts when visiting them. This recipe for cider paleo donuts allows us to enjoy this treat while sticking with our paleo diet.
My husband was initially shocked at the sight of my newly purchased mini-donut maker. He thought I had really gone off the deep end. (Oh, he of little faith!) But in spite of his skepticism, these donuts are grain-free, gluten-free, casein-free, soy free and contain only natural sugars. So I consider them a bonafide paleo treat. And these paleo donuts go great with some eggs and coffee at breakfast. You can also serve them as an after school snack. (Something my boys love.) They are fairly quick and easy to make – you don’t need to drag out your stand mixer. And the $20 for the mini-donut maker seems like a worth while investment.
Here’s a look at some of the ingredients I used:
Ingredients (makes 10-12 mini-donuts)
- 1/2 cup coconut flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon celtic sea salt
- 2 eggs (room temperature)
- 2 tablespoons honey
- 2 tablespoons coconut oil (liquid)
- 1/2 cup warm apple cider
- 2 tablespoons ghee (or butter or coconut oil), melted – for coating cooked donuts
- 1/2 cup granulated coconut sugar
- 1 tablespoon cinnamon (I used Penzey’s Vietnamese Cinnamon)
- Preheat mini-donut maker. (Here’s the one I used. And another potential option in white.)
- In a small bowl whisk together coconut flour, baking soda, cinnamon and salt.
- In a medium bowl whisk together the eggs, oil and honey.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Add the warm apple cider to the bowl and mix until fully incorporated into the dough.
- Scoop the donut batter into the pre-heated donut maker. A cookie scooper makes it easy. (About 1 1/2 tablespoons for each donut)
- Close the lid and cook for 2-3 minutes.
- Carefully remove cooked donuts from the pan.
- Either brush donuts with melted ghee/butter/coconut oil or dip them in to cover both sides.
- Toss donuts with the prepared cinnamon/coconut sugar mixture until coated.
Don’t forget that Valentine’s Day is coming up. Why not invest in a mini-donut maker and some coconut flour and surprise your sweetheart?! Here’s a link to a heart-shaped donut pan I found that could be really fun to use with this recipe. The caveat is that I have not tried this recipe in a regular donut pan in the oven. I suspect you would need to add more liquid to make it work. As soon as I give it a try I will update this post. Or if you try it out I would love to hear about the experience in the comments section so we can all learn more.
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