Pocono Pabulum for Mind & Body: Apple Cider Donuts

Apple Cider Donuts

Before apple season comes to a close, and jugs of cider are no longer at the entryway of my local grocery store, I figured I had better post this recipe. These are a slightly simplified version of my Apple Cider Muffin recipe from three years ago which used apple butter as one of the ingredients. This recipe uses almond flour and whole wheat pastry flour, so it has a little extra protein and a good amount of fiber, and a large percentage of the sweetness and moisture come from applesauce and apple cider. It would be wonderful with very finely chopped pieces of apple in it as well, or with walnuts, as I sprinkled on the tops of the four large muffins I made when I ran out of room in my two donut pans. They were literally gone within a day between the delicious weekend breakfast they provided and the snacks for the kids' (and my husband's) lunch the following day. And the chewy crunch from the highly nutritious chia seeds are one of my favorite parts of this amazingly sweet treat. I can't wait to bake them again!

Apple Cider Donuts

some ingredients

2/3 C. almond flour
2/3 C. organic whole wheat pastry flour
2 T. ground flax seeds
2 T. chia seeds
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. salt

1/2 C. unsweetened organic applesauce
1/2 C. organic white sugar
1/2 C. apple cider
2 organic eggs
1/4 C. organic canola oil
1 tsp. pure vanilla extract

chopped walnuts, optional

In a medium bowl, combine the almond flour, whole wheat flour, flax seeds, chia seeds, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. In a large mixing bowl, combine the applesauce, white sugar, apple cider, eggs, oil and vanilla. Add the dry mixture to the liquid, stirring just enough to mix well. Spoon into a donut pan and bake at 400F for about 15 minutes.

* the four large muffins took about 25 minutes to bake.