I didn’t really start getting into the kitchen and baking until recently — some time after I found out about my gluten and lactose intolerances. Gluten free [and dairy free] baking looks scary and intimidating. The recipes usually require a slew of ingredients that are costly and sound like they belong in a science project.
Ahem, Xanthan gum, I’m looking at you.
But since I’ve become comfortable with cooking, I decided to needed to branch out in the world of baking.
So I bring you one of my first endeavors – apple cider doughnuts – otherwise known as the doughnuts you get at the cider mill.
What you’ll need:
2 Cups of Bob’s Red Mill Gluten Free all purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
½ cup apple butter
⅓ cup pure maple syrup
⅓ cup apple cider
⅓ cup goat yogurt
What you’ll need to do:
Preheat oven 400F.
Lightly coat doughnut pan with a little coconut oil.
Whisk together first 5 ingredients.
Whisk together remaining ingredients.
Fold wet ingredients into dry ingredients until combined.
Pour batter into pan cavity until the batter just fills the tin completely
Bake for 10 minutes; let doughnuts cool on cooling rack
Brush melted butter onto doughnuts and roll in cinnamon sugar.
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