We had a birthday in our family this week. We won’t be doing the cake until Friday, so I needed something that was mostly real food but felt like a treat for the birthday dinner. My dear friend, Sharon, just happened to send me her Gluten-Free Apple Cider Donuts Recipe about that time. I was SO thrilled! I made a couple of changes to fit what I had on hand and you can see the yummy results above.
They got two thumbs up from everyone in the family! They are cake donuts with a solid exterior and a soft, tender interior. There were even good once they cooled. While they are fried, they still have a cake donut texture on the inside.
I didn’t have any apples on hand, but I did have some pumpkin that I needed to use. So I substituted 1/2 cup pumpkin for the 1/2 cup of boiled-down cider and made pumpkin donuts. I rolled them out into walnut-sized balls since the pumpkin made for a stiffer batter than the cider.
I substituted rapadura for the cane juice in the batter, only using a little bit of refined sugar for the coating. That was important since my kids equate white sugar with a BIG treat. That was a compromise I was willing to make since the birthday cake won’t have any refined sugars or flours. But we won’t tell them that. 😉
They were fried in a mix of tallow and lard as that is what I had on hand.
View Sharon’s Recipe Here! Don’t forget to leave a comment to let her know you stopped by.
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