So Cute Gluten-free Mini Cider Doughnuts
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
- 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
- Boil cider in a small heavy saucepan until reduced to about
1/3 cup, 10-12 minutes, and then cool completely.
- Whisk together Zema’s mix, baking powder, baking soda,
xanthan gum and sea salt.
- 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.
- 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
- 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.