Creating a gluten-free cider donuts recipe has been on my to-do list for years now. I didn’t grow up with them, but Andy loved to eat them (the wheat kind) every fall when he was growing up in New York and Pennsylvania. When we moved to Maryland in 2000 he asked his new co-workers where he could buy cider donuts. Their reply (like mine) was, “What’s a cider donut?” (he was appalled).
These are the first cider donuts he’s eaten since we went gluten-free twelve years ago, and he says they’re just like he remembers them! I made a Gluten-free Cinnamon Donuts recipe a couple years ago, but these new donuts have apple cider in them—the magic ingredient!
Gluten-Free Cider Donuts
palm shortening, to grease
2 cups apple cider, reduced (directions follow)
1/4 cup honey
1/2 cup coconut flour
1/2 cup arrowroot flour
1 1/2 cups almond flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup coconut sugar
1/2 teaspoon cinnamon
2 tablespoons coconut oil
- Set the oven to 350F and grease 12 doughnut pan wells with palm shortening. Set aside.
- Add the cider to a small pot and bring to a simmer. Continue simmering for about 15 minutes, or until you have reduced the cider to 1 cup. Meanwhile add the rest of the donut ingredients to the blender.
- When the cider has reduced to 1 cup transfer it to a glass measuring cup and stick it in the freezer for 10 minutes to cool. Add the cider to the ingredients in the blender and puree.
- Divide the batter evenly between the 12 donut pan wells and bake for about 15 minutes, or until the outsides are nicely browned and the middles are cooked through. Flip the donuts onto cooling racks to cool.
- Grind the coconut sugar and cinnamon in a mini blender or coffee grinder. Use a silicone basting brush to apply a small amount of coconut oil to a donut, then sprinkle generously with the cinnamon sugar. Repeat with the rest of the donuts.
- Refrigerate leftovers in an airtight container for up to 5 days.