Mini Vanilla Apple Cinnamon Cake Donuts

I have been living a gluten free lifestyle for over a decade now- hard to believe! It started after I was diagnosed with Hashimoto's Thyroiditis, an autoimmune condition that is often linked to celiac disease and other autoimmune issues. Working with a natural practitioner in Texas, I made the decision to embark on a gluten-free lifestyle in order to help heal my body and decrease damage from further autoimmune attacks. Living gluten free was challenging at first, but really has been a huge part of healing and nourishing my body through whole foods.

This all being said, I wouldn't be human if I didn't admit I sometimes missed some of the wheat-based treats I enjoyed from time to time. This week, desiring a scrumptious fall treat I could share with my friends that didn't hurt my body, I recipe tested several different batches of cake donuts until I was fully satisfied with the results. The end product of this week's work is showcased today in a lovely little mini-donut filled with all the lovely flavors of the autumn season. I hope you enjoy these as much as we have!

Ingredients:

1.5 c almond flour (see link below for my favorite brand)

1/2 c arrowroot flour

1/2 c coconut flour

1/2 tsp sea salt

1 1/2 tsp pure vanilla extract 

2 1/2 tsp ground cinnamon

1 c fresh pressed apple cider

1/8 tsp pumpkin pie spice

1/8 tsp nutmeg

1/4 tsp sea salt

1/2 tsp baking soda

5 large eggs

1/4 c pure maple syrup

1/4 c coconut oil, melted

Topping:

1/3 c coconut sugar or brown sugar

1 tsp cinnamon

melted coconut oil

Directions:

Preheat oven to 350 degrees. Grease a mini donut pan with melted coconut oil. In a food processor or high speed blender, combine all donut ingredients and pulse until combined. Pour batter into donut pan, 2/3 full for each donut space. Bake for 10-12 minutes, or until edges of donuts are browning and a toothpick inserted into center comes out clean. Remove from pan and cool donuts on a wire rack. For topping, combine coconut sugar and cinnamon in a small bowl. To garnish, brush each warm donut with additional coconut oil and roll each in the cinnamon sugar mixture. Allow donuts to cool and refrigerate until serve. May freeze as well. Enjoy!