INGREDIENTS

• 2 cups apple cider

DRY INGREDIENTS

• 3 ⅓ cups 1:1 gluten-free flour (Bob’s Red Mill)
• 4 teaspoons baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ¾ teaspoon salt

WET INGREDIENTS

• 4 eggs
• ⅔ cups organic sugar
• ⅔ cups coconut sugar
• ½ cup avocado oil
• 1 cup almond milk
• 1 tablespoon vanilla extract
• 2 teaspoons lemon juice

TOPPING

• 8 tablespoons melted Earth Balance Butter
• 1 cup organic sugar
• 2 teaspoons cinnamon

DIRECTIONS

1. In a small pot, boil the apple cider, then reduce the heat until the cider is reduced. (around 20  minutes)
2. Set aside to cool
3. Preheat the oven to 375
4. In a large bowl, whisk the dry ingredients together
5. In another bowl, whisk the wet ingredients together
6. Add the wet ingredients to the dry ingredients and mix.
7. Add the apple cider-reduced to ⅔ cup (If you have more than ⅔ cup save it for another use)
8. Combine well.
9. Pour the batter into a large ziplock bag. Snip a hole in the corner.
10. Fill the donut cavities ¾ of the way.
11. Bake approx. 14 minutes.
12. Once cooled dip the donuts into melted Earth Balance and then immediately into the sugar-cinnamon mixture.
13. It’s best eaten right away, but it is still yummy for 2 or 3 more days.