apple pie donuts (grain free, scd diet)
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.
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.