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  • Liz Hoobchaak

Apple Cider Doughnuts

Updated: Nov 6, 2022

I took my kids strawberry picking a few days ago to a local farm we’ve been going to for years. They sell the most delicious smelling apple cider doughnut even in the early summer months.

I prepare these ahead of time and bring them with us so we can still enjoy a treat when we are done with our fruit picking. This way, we don’t feel like we are missing out. These doughnuts may not be coated in sugar like the traditional ones, but they are bursting with apple flavor and will be a great breakfast or dessert treat in the fall.


2 eggs

2 tbsp coconut oil, melted

3 tbsp butter, melted

1/2 cup honey

1tsp vanilla extract

1/4 cup unsweetened applesauce

1 apple, grated and drained

2 cups almond flour

1 tbsp coconut flour

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/8 tsp allspice

1/2 tsp salt


  1. Preheat oven to 350ºF. Place silicone doughnut molds on a baking tray. You could try using cooking spray on a mental doughnut mold, but the silicone makes it very easy to pop them out.

  2. Core an apple but leave the peel intact. Place a cheesecloth or paper towel under a box grater. Grate the whole apple then wring out the extra moisture.

  3. Add all wet ingredients to a mixing bowl and whisk until well incorporated.

  4. Add dry ingredients and mix together.

  5. Fill the doughnut molds about 1/2 way full. Tap the baking tray on the counter a few times to remove any air bubbles and to smooth out molds.

  6. Bake for 25 minutes or until golden brown. Let cool for 10-15 min before removing them from pan.

This recipe yields one dozen doughnuts.

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