Hola! Olá! Hello! I’m fresh back from Spain and Portugal and can’t wait to share all my photos and adventures with you, but bear with me a little while longer since I’ve got some major photo editing to do. In the mean time, I went through a little baked good withdrawl while I was traveling, not for lack of bakery windows filled with gorgeous Spanish pastries, stacks of fresh baked croissants, and loaves of ginormous country baked bread, mind you…
No. Just for a lack of gluten-free options, outside of the delicious Tarta de Santiago (Almond Cake), which I managed to inhale for breakfast
one two mornings along with the, hands down, best coffee in the world, Cafe con Leche.
Amazing stuff that European coffee. Have you tried it?
I’ve been making up for my 2 weeks of (delicious) low-carb eating these past couple of days, by doing a little baking, and yesterday, before the kids’ soccer and basketball games, we fueled up with our family favorite Pear Dutch Baby Pancake…
Then today, we moved on to these super yummy Spiced Apple Cider Doughnuts which I shared on Instagram and got several requests to share them with you, so here’s the recipe so you can whip up a batch and enjoy them too!
Homemade Spiced Apple Cider Gluten Free Doughnuts
Spiced Apple Cider Doughnuts ~ Gluten-Free & Vegan
- 1/2 cup brown rice flour*
- 1/2 cup potato starch*
- 2 tablespoons coconut flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup Spiced Apple Cider** i.e. Trader Joes brand
- 1/3 cup non-dairy milk i.e. unsweetened soy milk, coconut milk, rice milk, etc.
- 3 tablespoons liquid virgin coconut oil, plus extra for greasing doughnut pan
- 2 tablespoons pure maple syrup
- Optional granulated cane sugar and ground cinnamon for sprinkling on top of doughnuts
- Preheat oven to 350 degrees fahrenheit. Grease a 6-count standard doughnut pan with coconut oil and set aside.
- Combine dry ingredients in a medium size mixing bowl, and stir well with a fork until well combined.
- Add liquid ingredients to flour mixture, and stir well with a fork or whisk, until all ingredients are well combined. (Batter will be somewhat thick.)
- Spoon batter in to greased doughnut pan, and bake for 15-20 minutes or until baked through and light golden brown on top. Allow doughnuts to cool for 5 minutes, then carefully remove from pan. Sprinkle with sugar and cinnamon if desired.
And, before I go, here’s a sneak peek at one of my favorite photos from the last morning on my mini Pilgramage to Santiago de Compostela, Spain. Enjoy!
What’s your favorite thing to do on a lazy fall, weekend morning? What’s the last thing you baked? What have you been up to lately? Bake a batch of these doughnuts, pour yourself a cup of coffee (or tea) and let’s chat!!
If you enjoyed this post, I greatly appreciate you sharing it to help spread the word that healthy IS delicious. Cheers!
Hi There! I’m EA, an integrative registered dietitian nutritionist in sunny San Diego. I create easy, DELICIOUS gluten free recipes & low FODMAP recipes for a wide variety of diets: anti-inflammatory, low carb, Mediterranean, paleo, vegan, vegetarian, & more. My nutrition specialties include wellness nutrition, digestive health (celiac disease, IBS, IBD, SIBO), autoimmune disease, & optimal aging. Learn more about my nutrition philosophy and my nutrition coaching services, or get in touch~I’d love to connect with you!