Apple Spice Donuts

Unfortunately I did not take many photos of these or the process because I wasn't sure they'd come out on the first try and they were so delicious I ate them pretty quick.

I came across a recipe around the same time my mom did and the recipes were pretty similar.  She made hers with a few substitutions and loved them so I followed suite.  Therefore, this is a combination of a recipe found online and modifications for what we stock in our pantry making it easier to make on a whim.

First preheat the oven to 350 degrees and spray some coconut oil on your donut pan.

Next mix all the dry ingredients and separately the wet.  I put all the dry ingredients in my big (you could use a smaller size its not much) and just used the measuring cup for my wet ingredients.

• 3/4 cup Gluten Free Flour mix (this time I used Cup for Cup but I usually have less expensive brands on hand)
• 1/3 cup coconut sugar (Our Trader Joes recently started selling this - yay!)
• 3/4 tsp baking powder
• 1/4 tsp baking soda 
• 1/4 tsp Himalayan Pink Salt
• 2 tsp ground cinnamon
• 1/2 tsp pumpkin spice mix
• 1/4 cup apple cider
• 1/4 cup almond milk
• 3 tbsp unsweetened applesauce
• 1 tbsp apple cider vinegar
• Sugar for coating

As I said, put all dry ingredients in bowl, add all wet ingredients to a measuring cup, pour in the wet ingredients to the dry, stir until just mixed.  When just mixed add to an icing bag or large plastic baggie and cut off the end or corner.  Pipe into prepared donut pan.  Bake for 11 minutes (you can test with a toothpick if needed and your's rose significantly).  Let cool in pan for 1-2 minutes (so hard to be patient but its critical).  Flip on to wire rack and quickly coated with sugar.  I place the sugar in a small bowl or plate and move it around real good until it is well coated. Then leave to cool on a rack or if you are like me, consume quickly and while still warm.