these grain free, gluten free donuts are made with coconut flour and topped with an apple pie filling that even your gluten-eaters will love.
These donuts are among my favourite SCD recipes. The taste is superb, the donuts are light and fluffy, and the apple pie topping is just the icing on the cake (or rather, on the donut). The donuts are made with coconut flour, and there’s an apple blended into the mixture to ensure that the apple pie flavour is doubly present, both on top and inside the donut. So even if you want to make these donuts plain and skip the apple pie topping, you’ll still have yourself a really yummy donut.
Sometimes I make these plain and then I top them with jam or peanut butter (or both). So you seriously cannot go wrong in any attempt to make this recipe, even if you don’t want to go through the hassle of the apple pie topping. Although let me say, it’s not really a hassle (!).
As far as the topping goes, it really is an apple pie filling turned inside out. For the topping, I try to chop the apples into small pieces, as small as I can using a knife and cutting board, however you could also chop them by using a food processor if you have one, just blending them until they’re small little bits and pieces– I’ve done it this way too!
Then of course, to complete the apple pie filling, you’ll need pecans, cinnamon, honey and butter. You can’t really go wrong with that combination of ingredients, amirite or amirite??? The pecans give the topping an extra bit of flavour and crunch, sweetened by the apples and honey in the process.
While they may sound elaborate, I want to assure you these are not too difficult to make, despite the multiple steps! If you try them out, tag me on Instagram @grainfreee, I’d love to see.
apple pie donuts: ingredients
donuts
- 1/3 cup of coconut flour
- 1/3 cup of honey
- 1/3 cup of coconut oil or grapeseed oil
- 3 tbsp of nut butter (almond butter or peanut butter)
- 6 eggs
- 1 tbsp of vanilla extract
- 1 tbsp of cinnamon
- 1 tsp of apple cider vinegar
- 1/2 tsp of baking soda
- 1 apple peeled, and chopped into chunks
apple pie topping
- 4-5 apples
- 1/3 cup of pecans
- 1 tbsp of cinnamon
- 2 tbsp of honey
- 1 tbsp of grapeseed oil (sub in ghee butter or butter if desired)
apple pie donuts: how to
donuts
- in a food processor, combine the wet ingredients, starting with the apple.
- add in the dry ingredients and continue to combine well in the food processor.
- once the batter is done, it should be liquid-y. pour it into a heavily-greased donut tray or a non-stick silicone donut mold (i’ve recently switched to this type of silicone donut tray and i find they are much better than my previous “non-stick” wilton mold).
- bake the donuts at 350 for 20-25 minutes.
- remove from heat and allow to cool completely before attempting to remove from the donut tray.
- when you do remove them, be careful: i tend to go around the edges of each donut and slightly under it, lifting it up slowly with a butter knife, and carefully extracting each one, placing it on a cutting board for decorating.
apple pie topping
- heat the oil or butter in a cast iron skillet over medium heat.
- peel and finely chop up the apples, into small bits.
- chop up the pecans into small bits as well.
- once the skillet is hot and the butter melted, throw your apples and pecans into the pan, stirring in the cinnamon and honey.
- allow to cook, stirring occasionally, for 15 minutes – 20 minutes over medium-low heat.
- once the apples are cooked through, remove the filling from the heat and allow to cool.
- to top each donut with the filling: i warmed up a little bit of honey in a small bowl, until it’s just liquid (you won’t need more than a 1/4 cup), and slathered the top of the donut with a light layer of honey, before topping it with the apple pie filling, so that it has a good sticky base for the filling to stick to.
- place the donuts in an air-tight container, and layer the donuts between parchment paper to avoid sticking with the apple topping.
- you can store these in the fridge for a week or so, in between layers of parchment paper in an air-tight glass container, or else store in the freezer and remove one whenever you’d like. i know my boyfriend enjoys them cold out of the freezer just as much as the fridge! you can even warm them up in the oven or microwave for a treat too.
apple pie donuts (grain free, scd diet)
Ingredients
apple pie donuts
- 1/3 cup coconut flour
- 1/3 cup honey
- 1/3 cup coconut oil sub in grape seed oil
- 3 tbsp nut butter smooth almond butter or smooth peanut butter – preferably almond butter
- 1 apple peeled, and chopped into chunks
- 1 tbsp pure vanilla extract
- 1 tbsp cinnamon
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 6 eggs
apple pie donuts topping
- 4-5 apples
- 1/3 cup pecans
- 1 tbsp cinnamon
- 2 tbsp honey
- 1 tbsp coconut oil sub grape seed oil, ghee or butter if desired
Instructions
apple pie donuts
- in a food processor, combine the wet ingredients, starting with the peeled/chopped apple.
- add in the dry ingredients and continue to combine well in the food processor
- once the batter is done, it should be liquid-y. pour it into a heavily-greased donut tray or a non-stick silicone donut mold. (i've recently switched to this type of silicone donut tray and i find they are much better than my previous "non-stick" wilton mold).
- bake the donuts in a preheated oven at 350 for 20-25 minutes.
- remove from heat and allow to cool completely before attempting to remove from the donut tray.
- when you do remove them, be careful if it is not a silicone mold: i tend to go around the edges of each donut and slightly under it, lifting it up slowly with a butter knife, and carefully extracting each one, placing it on a cutting board for decorating. i highly recommend these silicone donut molds, however!
apple pie donuts topping
- peel and finely chop up the apples, into small bits.
- chop up the pecans into small bits as well.
- heat the oil or butter in a cast iron skillet over medium heat.
- once the skillet is hot and the butter melted, throw your apples and pecans into the pan, stirring in the cinnamon and honey.
- allow to cook, stirring occasionally, for 15 minutes – 20 minutes over medium-low heat.
- once the apples are cooked through, remove the filling from the heat and allow to cool.
- to top each donut with the filling: i warmed up a little bit of honey in a small bowl, until it’s just liquid (you won’t need more than a 1/4 cup), and slathered the top of the donut with a light layer of honey, before topping it with the apple pie filling, so that it has a good sticky base for the filling to stick to.
- place the donuts in an air-tight container, and layer the donuts between parchment paper to avoid sticking with the apple topping.
- you can store these in the fridge for a week or so, in between layers of parchment paper in an air-tight glass container, or else store in the freezer and remove one whenever you’d like. i know my boyfriend enjoys them cold out of the freezer just as much as the fridge! you can even warm them up in the oven or microwave for a treat too.