Wednesday, June 8, 2011

Caramel Apple Donuts

I have been thinking of these donuts for awhile, but putting them off due to, ummm, laziness. I will admit that May got pretty busy, and I found that I could hardly keep up with the day to day let alone the extras. Sometimes baking is an extra chore. I don't want it to be, and so I take brief breaks. This last one was a bit longer than I like, but I broke out the pan and a new recipe for National Donut Day this past Friday. I will say that the Monkey preferred them without the cinnamon sugar, but I like them with. You will have to decide for yourself.

Caramel Apple Donuts

100 grams oat flour
80 grams sorghum flour
60 grams tapioca starch
6 ounces applesauce (unsweetened preferred)
2 ounces caramel apples
2 eggs
2 ounces coconut oil, softened
1/2 teaspoon apple pie spice
10 drops vanilla stevia

Caramel apples:
1/2 large apple, peeled, cored, chopped
1/4 Cup turbinado sugar
1 Tablespoon butter

Preheat oven to 350 degrees F. In a medium/large mixing bowl, whisk together flours and starch. Set aside. Next cook up your apple so it has time to cool. In a frying pan over medium heat, melt the sugar. You should stir it frequently, and have the diced apple and butter at hand to add once the sugar has melted so you don't burn it. Once the sugar is melted add the butter and apples. Cook for about a minute to soften the apples making sure that your doesn't burn. Pour it off into a glass measuring cup to ensure the correct amount. Let it cool while you whisk together the egg and coconut oil in a small bowl. Add the egg mixture to the flour and stir until combined. Add applesauce to your measuring cup to equal 8 ounces. Add to large bowl and mix well.

Spray your donut pan with cooking spray and fill to the top with batter using a small cookie scoop. Bake for 20-30 minutes or until light golden brown. Cool on wire rack.

Glaze and Topping:

1/2 Cup powdered sugar
2 Tablespoons almond milk
cinnamon sugar

Combine powdered sugar and milk in a small bowl. Mix until the sugar is completely dissolved. Drizzle over tops of donuts place on a cooling rack over wax paper. Let set for a minute or two, and then dip tops in small bowl of cinnamon sugar.

Note: I try to keep cinnamon sugar on hand, and I like mine very cinnamony. :) Just mix about a 1/4 Cup sugar with 2 Tablespoons cinnamon. Just keep a small amount in the bowl, and reserve the rest in a small re-seal-able container.

It's a Keeper


  1. They sound really delicious, and I'd like them with the cinnamon sugar too. :)

    I also like that they're baked, not fried.

  2. i haven't tried those before, but since i like cinnamon, am sure i'd love them! :)

    hi, thanks for the follow a while back; followed you via gfc and nb. so sorry for the late follow, but something came up and my blog was left 'unattended' for a while. i hope it won't happen again! :)

    enjoy the rest of the week! ♥