I’m just going to keep these Autumn Recipes coming, this time with cozy warm baked Apple and Cinnamon Donuts! These Donuts are Gluten Free, Vegan and Refined Sugar Free.
There’s definitely been a theme with my recent recipes in terms of incorporating two great fruits that are in season right now; Rhubarb and Apple. I’ve mentioned in my other posts that my boyfriends Mum grows a lot of this in her garden so I get bucket loads every time she comes to stay and I’m certainly not complaining.
In this vegan donut recipe I incorporate the apples in purred form. I simply boiled up a load of Bramley Apples with a few tbsps sugar and a bit of water until it formed a puree. I left it too cool and then stored in the fridge until I was ready to use it in a recipe. You can of course buy ready made puree but its so easy and cheap to make your own I never tend to buy it.
Another ingredient you’ll spot which I’ve been using a lot of lately is Tahini. The sweetness of the apple, dates, almonds and coconut flour works so well with the tahini. Not to mention all the goodness you’ll get from it. If you want to know some of the benefits of tahini check out my recipe for Vegan Chocolate Fudge Tahini Bars….. oh and definitely make these up as well as they are just so good!
With these donuts I put the mixture in a mould and baked in the oven. I haven’t tried it in a donut maker but I’m sure it would work equally as well!
Theres only 140 calories in each donut as well as 9g of healthy fats and 4g Protein… the perfect healthy afternoon snack!
Heres the recipe:
- 260g (1 cup) homemade applesauce
- 10 pitted dates
- 1 teaspoon vanilla extract
- 50g (1/4 cup) tahini or nut butter of your choice
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 80g (1 cup) ground almonds or almond flour
- 2 tablespoons coconut flour
- 2 tablespoons of gluten free oats
- Crumb topping:
- 2 Tbsp Ground almonds
- 2 Tbsp coconut sugar
- 1 tablespoon coconut flour
- ½ teaspoon cinnamon
- 2 tablespoons liquid coconut oil
- Preheat oven to 180oc and spray a donut tray with coconut oil
- In a food processor, blend together the applesauce, dates, vanilla extract and tahini until the dates are almost completely broken up and well blended
- Add in the baking powder, cinnamon, nutmeg, ground almonds, coconut flour and oats and blend again until the batter is thick
- Add the batter to the donut tray and evenly spread with a spoon
- Mix together the crumb topping then sprinkle on top
- Bake in oven for 30 minutes then cover with foil and bake for another 8-10 minutes
- Allow the donuts to cool for about 10 minutes then gently remove so they don't fall apart. I drizzled mine in a little extra tahini
- I found they then firmed up once placed in the fridge for around 30 minutes. I then stored in the fridge.
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Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!