Amazing gluten free donuts with dairy and egg free options! With great texture and taste that you won’t be able to tell the difference from “gluten full” donuts.
Yields: 12 donuts
INGREDIENTS
- 1 ½ cups Metta Gluten Free flour
- 1 ½ cups Apple Cider
- ¾ cup sugar
- 6 Tbsp butter (dairy or non-dairy, room temperature)
- 1 Egg (or equivalent egg replacer)
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp grated nutmeg
- ¼ tsp salt
Topping
- 2 Tbsp melted butter
- 1 cup sugar
- 1 Tbsp cinnamon⠀
INSTRUCTIONS
- Preheat the oven to 350F. Spray 2 donut pans (preferably non-stick) with 6 donut holes in each pan.
- In a medium pot over medium-high heat, reduce 1 ½ cups of Apple Cider down to ¾ cup. Set aside to cool.
- In a large bowl cream together sugar and room temperature butter with electric mixer until light and creamy – about 3-4 minutes.
- Add egg to sugar mixture and mix until thoroughly combined.
- In a separate bowl combine the Metta flour, baking powder, nutmeg, cinnamon, and salt. Whisk to combine. Alternately, add and mix the flour and cooled apple cider into the sugar mixture until thoroughly combined.
- Portion the donut mix into each donut pan, filling molds 3/4 of the way.
- Bake for 15 minutes or until golden brown.
- For the Topping, in a separate bowl, melt butter and whisk together sugar and cinnamon.
- Remove donuts from pan and allow to cool slightly. Brush with melted butter and roll in cinnamon sugar mixture. Enjoy 😊
Note: The recipe was adapted by and from Cassie Calderone. Cassie is a loving and caring DONA certified Birth Doula supporting mothers and partners during pregnancy and labor. She follows a gluten, dairy, and egg free diet. Her website is love, your doula. Her Instagram handle is doulacassie and her Facebook page is love, your doula
I’m grateful for her creativity and permission to share this wonderful recipe here.
The photo is also courtesy of Cassie!
