Baked Apple Cider Donuts #desserts #cakes #pumpkin #apple #donuts

I don't think about you, however when I consider fall I promptly consider apple picking. It's something Isaac and I appreciate doing each year around September.

There are a few plantations generally near Richmond, yet the one we for the most part go to is called Carter Mountain. It's only outside of Charlottesville and they have the best apple juice doughnuts. They're especially delectable when you get them new when despite everything they're warm!

This year, I don't know whether we'll make it to Carter Mountain for apple picking so I chose to take a stab at making custom made heated doughnuts.

What's more, obviously, in evident EBF style, I attempted to make them somewhat more advantageous utilizing genuine nourishment fixings like entire wheat baked good flour, fruit purée, coconut sugar, coconut oil, and Greek yogurt. A significant overhaul from the customary formula that utilizations dissolved margarine and dark colored sugar.

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INGREDIENTS

• ½  cup apple cider (not vinegar)
• ⅓ cup unsweeteened apple sauce 
• 1 ¾ cups whole-wheat pastry flour 
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1/2 cup coconut sugar
• 1/4 cup plain Greek yogurt
• 3 Tablespoons melted coconut oil
• 1 egg

Cinnamon Sugar Topping

• 1 Tablespoon melted coconut oil
• 1/2 cup organic cane sugar
• ½ Tablespoon cinnamon

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a medium bowl, add the flour, baking powder, baking soda, cinnamon and salt. Stir until combined. 
3. In another medium bowl, whisk together apple cider, apple sauce, sugar, yogurt, oil and egg until combined. 
4. Add wet mixture to flour mixture, and stir until just combined.
5. Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities. 
6. Bake for 6-8 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack. 
7. While donuts are baking, mix together sugar and cinnamon in a shallow bowl. 
8. Brush each donut with coconut oil on both sides and dip into the cinnamon sugar mixture to coat. Repeat until all donuts are coated. Best enjoyed immediately but can be stored in an air-tight container for 2-3 days and reheated in the microwave or toaster oven.

Source : bit.ly/35Y0cXJ

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