Guest Recipe: Apple Cider Donuts from new cookbook Sweet Paleo

Courtesy Paleo Spirit

Courtesy Paleo Spirit

Today I’m sharing a recipe from Sweet Paleo, the latest cookbook from blogger Lea Valle who is the author, recipe-developer and photographer behind Paleo Spirit.

Lea’s food and lifestyle tips focus on a back-to-basics approach to fitness for body, mind, and soul. After struggling with persistent health problems for several years, culminating in a diagnosis of celiac disease, Lea discovered the Paleo lifestyle and embraced the ideal of pursuing health and fulfillment through simple time-tested strategies.

the donuts!

courtesy Sweet Paleo

Apple Cider Donuts

This recipe is inspired by the amazing apple orchards found throughout my adopted state of New Jersey.

Apple cider donuts are a traditional treat at farm stands, primarily in the autumn, and are usually served with piping-hot glasses of apple cider.

These donuts are grain free, gluten free, dairy free and soy free, and contain only natural sugars, so they’re a genuine Paleo treat that goes great with coffee at breakfast or as an after-school snack.

Apple Cider Donuts (makes 12 mini donuts)

Donuts:

  • ½ cup (56 g) coconut flour
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ⅛ tsp finely ground sea salt
  • 2 large eggs, at room temperature
  • 2 tbsps liquefied coconut oil
  • 2 tbsps honey
  • ½ cup warm apple cider

Cinnamon-Sugar Coating:

  • 2 tbsps ghee or unsalted pastured butter, or liquefied coconut oil
  • ½ cup granulated coconut sugar, or ¼ cup coconut sugar plus ¼ cup maple sugar
  • 1 tbsp ground cinnamon
  1. Preheat a mini donut maker, or if using a standard oven, preheat the oven to 350°F and grease a standard donut pan.
  2. In a small bowl, whisk together the coconut flour, baking soda, cinnamon and salt.
  3. In a medium-size bowl, whisk together the eggs, oil and honey.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Add the apple cider and mix until fully incorporated into the dough. Allow the dough to rest for about 3 minutes to ensure the moisture is absorbed by the coconut flour.
  6. Scoop the donut batter into the preheated donut maker (a cookie scooper makes it easy; use one that measures about 1½ tablespoons).
  7. Close the lid and cook for 2 to 3 minutes. If baking in an oven, bake in a prepared donut pan for 20 minutes. Remove from the oven and allow to cool for another 20 minutes before removing from the pan.
  8. Carefully remove the cooked donuts from the pan.
  9. Either brush the donuts with melted ghee or dip them in to cover both sides. Toss the donuts with the cinnamon-sugar mixture until coated.

If you want to get your hands on a copy of Sweet Paleo, it’s available on Amazon or Barnes and Noble (note: I’m not affiliated with either site)

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4 thoughts on “Guest Recipe: Apple Cider Donuts from new cookbook Sweet Paleo

    • Not sure about that one Pamela, the cooking times/quantities are all written for a donut maker so they wouldn’t really be the same. If I were you I’d try but watch them like a hawk to ensure they don’t burn or dry out. Can’t guarantee the results sorry!

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