The Recipe:

So Cute Gluten-free Mini Cider Doughnuts


By:  Ari  Bendersky  Editor in Chief  October 28th, 2013

Autumn screams apples and what better way to kick off your day than dunking these cute and tiny — not to mention gluten free — cider doughnuts in your coffee? Or let your kids pop a couple in their mouth after school for a quick and tasty snacks? 

Zema's Gluten-free Mini Cider Doughnuts Recipe

Ingredients:

  • ¾ cup unfiltered organic apple cider
  • 1 pkg.  Zema's Cinnamon Oatmeal Apple Mix
  • 2 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp xanthan gum
  • ½ tsp sea salt
  • ¼ + 2 T almond milk
  • ½ stick dairy free butter, melted
  • 1 ½ cups coconut palm sugar
  • 2 large organic eggs
  • 1 tsp cinnamon
  • Canola oil for frying
  • 2-inch round cookie cutter

Instructions:

  1. Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 10-12 minutes, and then cool completely.
  2. Whisk together Zema’s mix, baking powder, baking soda, xanthan gum and sea salt. 
  3. Whisk together the reduced cider, almond milk, butter, eggs and ¾ cups coconut palm sugar in a small bowl. Stir into the dry ingredients until a dough forms; it will be sticky.
  4. Turn out the dough onto a sheet of parchment paper sprayed with non-stick cooking spray. Using slightly wet finger tips, shape the dough into a 13-inch round (about 1/3 inch thick). Cut out rounds with cookie cutter (spray the cutter with non-stick spray to prevent sticking) and put rounds onto a sheet pan covered with parchment paper and sprayed with non-stick spray. 
  5. Fill a large pot with the canola oil, about 2-3 inches deep. Heat the oil to 370 degrees F. Slide a few doughnuts at a time into the hot oil.  When each doughnut floats to the surface, turn over and fry, turning once more, until golden brown, 1 ½ - 2 minutes. Cool slightly and dredge in cinnamon sugar made from remaining ¾ cup of sugar and cinnamon.

 

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Ari Bendersky

Editor in Chief

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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