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Apple Cider Donuts 



.25 cup aquafaba (the liquid from a can of garbanzo beans)

.25 cup oil (I used MCT oil)

.3 cup coconut sugar

.25 cup maple syrup

1 teaspoon vanilla

.25 teaspoons salt

1 teaspoon cinnamon

.25 teaspoon ground ginger

.25 teaspoon ground nutmeg

.5 cup unsweetened apple sauce

.5 cup frozen apple juice concentrate

1.5 cups almond flour

1 cup gluten-free flour blend (I used Bob's Red Mill)

2 teaspoons baking powder

.5 teaspoon baking soda

For Coating (optional)

.25 cup coconut sugar

1 teaspoon cinnamon

extra MCT oil for brushing




Preheat oven to 375. Grease 2 6-slot or 1 12-slot donut pans.

Add aquafaba to stand mixer and beat until soft peaks form (you can add a bit of cream of tartar to help them firm up)


To another large mixing bowl, add oil, coconut sugar, maple syrup, vanilla, cinnamon, salt, ginger, and nutmeg. Whisk to combine. Add applesauce and apple juice concentrate and whisk again to combine.



Add the remaining dry ingredients and whisk gently to combine.  Then fold in the whipped aquafaba as gently as possible. You want it to be incorporated the batter but you want to preserve the airiness!


Divide the batter among the 12 donut slots. You can use a spoon or you can also put the batter into a ziplock bad with the corner cut off and use that to pipe the batter into the molds. 

Bake for about 20-22 minutes, or until a toothpick inserted into the donut comes out clean.  The edges should also be brown and the tops should appear fluffy.

Let cool for a few minutes then remove donuts from the pans. Let cool for at least 5 minutes before coating them (optional).

If coating, mix the cinnamon and coconut sugar together. Brush the tops of the cooled donuts with MCT oil (or butter or whatever you'd like) then dip them in a cinnamon/coconut sugar mixture.

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