Author Notes
Pumpkin, cinnamon, hot lattes, rain boots—fall, my favorite season! The time of year when the trees burst with color and the crisp morning air refreshes. Fall gives any excuse to add pumpkin and spices to everything! Rise and shine—may your kitchen be filled with sweet scents and buttery doughnuts this weekend. —Caroline Potter
Ingredients
- Doughnut Batter
-
3/4 cup
almond flour
-
2 tablespoons
coconut flour
-
2 tablespoons
coconut sugar
-
4
eggs
-
1/2 cup
apple sauce
-
4 tablespoons
butter, melted
-
2 teaspoons
apple cider vinegar
-
1 teaspoon
baking soda
-
1 teaspoon
cinnamon
-
Pinch
nutmeg
-
Pinch
cloves
-
1/4 teaspoon
sea salt
- Cinnamon Glaze
-
3 tablespoons
butter, melted
-
2 tablespoons
raw honey
-
1 teaspoon
vanilla extract
-
1 teaspoon
cinnamon
Directions
-
Preheat oven to 350 degrees. Butter or oil a doughnut pan.
-
Sift all dry ingredients together, removing any bumps.
Whisk together eggs, apple sauce, and vinegar.
-
Combine egg mixture with the flours and mix together. Set aside to allow the grain-free flours to soak up the liquids.
-
In a small sauce pan, melt butter. Add butter to doughnut batter and mix thoroughly.
-
Pour batter into doughnut mold, filling about 2/3 full.
Bake for 12-14 minutes.
-
Allow doughnuts to cool in the pan for a few minutes, then invert onto a cooling rack.
Dip the doughnuts into the butter glaze and serve!
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