gluten free apple cider donuts

It’s a rainy October Saturday morning over here and I’ve got my frothy coffee in hand, beeswax candles are lit, I’m wrapped in my favorite sweater, diffusers are going with Northern Lights Black Spruce, Frankincense and a bit of Grapefruit, and the resin burner is burning Frankincense. Sooooo many dreamy, cozy vibes over here while Alden is napping.

I whipped up a batch of our favorite gluten free apple cider donuts this morning and they are so good that I knew you needed to have this recipe! Brittany Vail shared a recipe for these last year and then I tweaked it just a bit to fit my tastes. I could eat these all day. They are SO good.

RECIPE:

• 8 TBSP grassfed butter (I love Kerrygold!), softened

• 1 1/3 cup cane sugar

• 4 pasture raised eggs

• 1 TBSP organic vanilla extract

• 5 cups Pamela’s gluten free pancake and baking mix

• 1 1/2 TBSP cinnamon

• 1 tsp nutmeg

• 2 tsp baking powder

• 2 tsp baking soda

• 1 tsp pink Himalayan sea salt

• 2 cups fresh apple cider (don't get the stuff from concentrate if you can avoid it)

Mix the butter, sugar, eggs and vanilla together in one bowl.

In another bowl stir together the gluten free baking mix, cinnamon, nutmeg, baking powder, baking soda, and salt.

Add 1/2 the wet mixture to the dry and add 1 cup apple cider. Stir together. Add the rest of the wet mixture and the last cup of apple cider. Mix well.

Grease your donut pans with coconut oil (this is key to ensure your donuts don’t stick. Even if you have a nonstick pan, use coconut oil).

Bake at 350 for 10 minutes, rotating halfway through to help them bake evenly.

Dip in melted butter and then cinnamon sugar. I usually dip half and leave half plain. Both ways are SO good!!

Pour yourself some coffee and eat them while they are hot!

This recipe will make about 3 dozen baked donuts. You can store them in an airtight container for a couple days.