Today is one of my favorite holidays. Unlike the millions of sugared up kids across the country, it's not about the candy- I love any excuse for a fun costume! My kiddos are old enough now to really enjoy their costumes and I don't need them to know about the yucky candy side of this holiday. Needless to say, we won't be partaking in the massive sugar rush this year. We'll take the kids out for a walk up and down the street and then trade any treats in for a special non-food treat from the candy fairy. Then we're going to let the littles hand out our treats to the neighbors. Incase your wondering, I compromised on some Annie's Halloween Bunny Grahams.
So we won't be having candy today, but that doesn't mean we won't be enjoying a little treat. While we were on vacation, we celebrated my husband's birthday. If there's one thing you should know about my husband, it’s that he loves doughnuts. Ok, maybe that doesn't exactly define who he is, but he really, really loves doughnuts.
So we won't be having candy today, but that doesn't mean we won't be enjoying a little treat. While we were on vacation, we celebrated my husband's birthday. If there's one thing you should know about my husband, it’s that he loves doughnuts. Ok, maybe that doesn't exactly define who he is, but he really, really loves doughnuts.
So guess what
he got for his birthday? Yup, a doughnut pan.
Since then, I've been busy baking all types of doughnuts- chocolate,
pumpkin, more chocolate… and now these.
I’m obsessed with fall flavors right now (Andy’s obsessed with
chocolate) and I decided to take a small step away from the pumpkin. But only for a minute!
I realized
that the poor apple is in season too- and being vastly overshadowed by its
larger, very orange friend, Mr. Pumpkin.
So today, I’m giving the little guy some love. These doughnuts are rich and yummy, and of
course, gluten and dairy free. They’re
not the fluffy flaky kind of fried doughnut, but more like a traditional cake
doughnut (which happen to be Andy’s favorite).
Since these aren't fried, you can feel good about starting your day with these treats! The almond flour and eggs pack each one of these doughnuts full of protein which will keep you full throughout the morning. These are great with or without the glaze, but since my husband says it isn't a doughnut without frosting, I topped these with my glaze from my pumpkin scones. It's quick, easy and makes you want to lick your fingers!
Cinnamon Apple Doughnuts with Maple Cinnamon glaze
Makes 12
doughnuts
2 1/4 cups
almond flour
2 tsp cinnamon
1/2 tsp baking
soda
1/4 tsp salt
1/8 tsp cloves
3 eggs
1 cup apple
sauce
1/4 cup honey
1 apple,
finely diced
1/2 cup
pecans, chopped
1/4 cup
coconut oil
1/8 cup maple
syrup
2 tsp cinnamon
1/8 tsp cloves
Preheat oven
to 350.
Grease
doughnut pan with coconut oil.
In a large
bowl, combine almond flour, cinnamon, baking soda, salt and cloves.
Mix well to
remove lumps.
In a small
bowl, combine eggs, apple sauce and honey.
Whisk together
until mixture is smooth.
Pour wet
ingredients into dry and mix to combine.
Gently
fold in apples and pecans.
Your mixture will be fairly thick.
Spoon mixture
into pan.
Bake for 20 minutes.
Carefully
remove from pan and allow to cool on wire rack.
To make glaze,
combine ingredients and beat on high with an electric mixer.
When fully cool, top with glaze.
And enjoy yet another taste of Fall!
Dakota was pretty excited about her doughnut. We had these for our "second breakfast."
Aidric was excited too but couldn't finish a whole doughnut.
I guess we need a mini doughnut pan next!
This post is shared at Monday Mania, Meatless Monday, Whole Foods Wednesday, Real Food Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Fresh Foods Linkup, Frugal Days, Sustainable Ways, Fight Back Fridays, Simple Lives Thursday, Pennywise Platter, Keep It Real Thursday, Foodie Friends Friday, Simple Meals Friday and Gluten Free Fridays.
