Gluten-Free Cider Donut Holes

materials needed:

This donut hole recipe is made with super easy ingredients and the cider flavor is just right!

• cider: Fresh apple cider adds moisture to give gluten-free doughnut dough the best fall flavor.
• Egg: Stick the dough together so the cider donuts hold their shape.
• Sweetener: Maple syrup or honey are great natural sweeteners.
• Vanilla Extract: Adds flavor depth and extra sweetness.
• flour: We keep this cider doughnut recipe gluten-free with a mixture of almond flour and coconut flour.
• spices: The combination of cinnamon, nutmeg, and salt enhances the cider flavor perfectly.
• Baking Soda and Baking Powder: Keeps the texture light and fluffy.
• Icing: We coat the outside of the finished doughnut holes with coconut oil or butter, coconut palm sugar and cinnamon.

How to Make Gluten-Free Donut Holes

This gluten-free doughnut recipe is ready in just 10 minutes!

1. Make the batter: In a bowl, combine apple cider, eggs, sweetener and vanilla. Mix to combine, then add flour, cinnamon, baking soda and baking powder, nutmeg, and salt. Stir until completely combined.
2. Break it out: Divide batter into greased donut hole pans. Use one tablespoon of batter per hole.
3. bake: Bake the donuts at 350ºF until toothpicks come out clean, then cool on the grill for 10 minutes.
4. Serve with dipping sauce: Dip the doughnut holes in melted oil or butter, then dip them into the cinnamon and sugar mixture.

What if I don’t have a donut pan?

you can in a Mini Donut Hole Pans like us, or in regular donut pan. Once they come out of the oven, they are quickly dipped into a mixture of butter or coconut oil and coconut sugar and cinnamon. They are refined sugar free, dairy free and very good.

Don’t have a donut pan? No problem at all! Feel free to bake the batter in a regular donut pan. It will make 6 donuts.

Another option is to turn them into cider mini muffins. Line mini muffin tins with parchment paper or silicone liners and bake. Once cooked, top with a mixture of butter, cinnamon and sugar.

Tips and Precautions

• Grease the pan. Lightly grease the pan before adding the donut hole batter. This makes it easier to remove the cider donuts after baking is done.
• Do not swap flour. This recipe is the perfect ratio of almond and coconut flour to wet ingredients. Coconut flour in particular is easier to absorb than other types of flour. So, keep the flour and size the same. Switching anything will mess up the texture of the gluten-free doughnut batter.
• Measure flour correctly. To make sure you get the right amount of flour, I recommend weighing it. This will be the most accurate. Alternatively, spoon it into a measuring cup and gently smooth it out with your fingers to keep it from getting too crowded.
• Check for completeness. To make sure the doughnut is done, insert a toothpick into the center of one of the doughnut holes. If it comes out clean, they’re good to go.

How to store

These gluten-free donut holes are best to use right away, but leftovers will keep for 1 day at room temperature in an airtight container.

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Gluten-Free Cider Donut Holes

These gluten-free cider doughnuts are grain-free, dairy-free, and refined sugar-free! The batter is made in one bowl and easy to bake in the oven, making it the perfect fall treat. They can be made into donut holes or regular donuts.

• author: Lexi
• Preparation time: 10 minutes
• Cooking time: 12 minutes
• total time: 22 minutes
• yield: 20 donut hole or 6 Donut 1X
• category: snack
• Food: Gluten-Free, Paleo, Dairy-Free

For donuts:

• 1/3 cup fresh cider
• 2 Egg
• 2 tablespoons maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1 cup (96g) Almond Flour
• 2 tablespoons (14g) coconut flour
• 1 teaspoon Cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• crushed nutmeg
• pinch of salt

For the icing:

• 2 tablespoons coconut oil (or grass-fed butter), melted
• 1 tablespoon coconut candy
• 1 tablespoon Cinnamon

instruct

1. Preheat oven to 350ºF and grease Donut Hole Pan (or donut pan).
2. Make the doughnut batter: Add the apple cider, eggs, maple syrup and vanilla extract to a medium bowl and toss to combine. Add almond flour, coconut flour, cinnamon, baking soda, baking powder, nutmeg, and salt to a bowl. Stir until the batter is completely combined and there are no lumps.
3. Pour a tablespoon of batter into each hole (or if using a doughnut pan, divide the batter into 6 doughnuts).
4. Bake in preheated oven for 12-15 minutes until toothpick comes out clean. Remove the donuts from the pan and let cool on the grill for 10 minutes.
5. Meanwhile, place melted butter (or coconut oil) in a shallow bowl. Put the coconut sugar and cinnamon in another shallow bowl and toss to combine.
6. Dip the doughnut holes in the butter, then dip them in the cinnamon sugar.
7. Serve immediately or cover at room temperature for up to 1 day.

notes

Alternatively, you can bake them in mini muffin pans and turn them into cider mini muffins. Line the muffin tins with parchment paper or silicone liners and once cooked you can spread the butter/sugar mixture on top.

Nutrition

• Serving Size: 2 donut holes
• Calories: 84
• sugar: 4 grams
• sodium: 30 mg
• fat: 5 grams
• Saturated fat: 3g
• carbohydrate: 7 grams
• fiber: 1.5g
• protein: 3g
• cholesterol: 33 mg