Recipe credit: Jenny, Nourished Kitchen, taken with permission from her Grain-Free Baking book
These Cinnamon Apple Doughnuts are sweetened with apple juice and a dab of honey. They’re delicious, my kids were so excited that we were making doughnuts!
They are delicious with something warm to drink and some sliced fruit. These are made in a nonstick pan; I will occasionally use nonstick bakeware for things I don’t make often (my waffle iron is nonstick as well) but for daily use I use stoneware, cast iron, glass, or stainless steel.
Cinnamon Apple Doughnut Recipe
These donuts are a fun morning treat. The donut muffin pans allows us to make donut shapes out of grain-free batter and without the mess of deep frying.
Ingredients
- 1/2 cup coconut flour
- 1 teaspoon cinnamon plus additional for sprinkling the donuts
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs separated
- 3 tablespoons honey
- 2 tablespoons coconut oil melted
- 1/2 cup apple juice
Instructions
- Preheat oven to 350 F. Grease a doughnut pan.
- Whisk coconut flour, cinnamon, baking soda, and salt together in a large mixing bowl.
- In a separate mixing bowl, beat the egg yolks with honey, coconut oil, and apple juice. Then pour them into the dry ingredients, and beat until smooth.
- Beat egg whites until light and fluffy. The, fold them into the batter.
- Pour batter into doughnut pan. {Cara's note: I dropped the batter with a spoon around the circle in the doughnut pan, also, if it's not spreading when you drop it in, add another egg to the batter- grain free baked goods depend a lot on eggs, and if the flour is a different coarseness or the eggs are a little on the small side, they'll need another}
- Bake about 20 minutes. Allow them to cool until comfortable enough to handle, then gently remove them from the pan and set them on a cooling rack. Sprinkle with additional cinnamon, and serve.
This wraps up our Grain Free Baking Week! See the other recipes we made here: Pineapple Upside-Down Cake, Apricot Almond Bars, Spiced Apple Crisp, and Apple Cinnamon Doughnuts. And read more about what the GAPS book says about sweets here.
Michael
March 1, 2013 at 9:48 amDonuts seem to be all the rage these days – and they’re grain free! Thanks for breakfast for tomorrow morning!
Janis
March 1, 2013 at 11:26 amSurely you must mean bake for 20 minutes, not 2?
The batter didn’t pour into the donut pan. I had to scoop it in clumps and then smooth into the pan. I baked for 20 minutes. They stuck badly to the non-stick pan which had been greased with coconut oil. They didn’t hold together after baking. I have a bowl of crumbs which are tasty but not what I was hoping for.
Cara
March 1, 2013 at 11:29 amHmm, yes, let me go change it to the right time. And yes, I scooped it too (this isn’t my recipe) I’ll note that as well. not sure why they didn’t hold together for you!
Christie
March 1, 2013 at 5:10 pmI typically do not care for coconut flour, but just made these with a bit of varience; and I really like them (so does my 3 1/2 year old). I have a feeling they are best hot and maybe a little underdone, but do not know that for sure yet. I used one tablespoon applesauce in place of one of the TB of coc. oil and baked them in a mini muffin tin and then rolled my little “donut holes” in a mixture of finely ground sucanat and cinnamon. Delicious little snack. Question: Did you beat your egg whites manually with a fork? That’s a bit of work!
Thank you, Cara!
Cara
March 2, 2013 at 10:29 amI used an immersion blender :) I need to get another stand mixer.
Adrie
March 6, 2013 at 12:22 pmThose look delish! Does the book offer egg-free options?
Thanks so much!
Mrs. Mom of 6
April 3, 2013 at 1:48 pmEver try frying these after baking? Wonder if that would work to get a more doughnut like concept….??
Theresa
April 21, 2013 at 7:52 pmHi,
I just started the GAPS diet and need to know how to make these donuts without the baking soda. Love your site!