Apple Cider Churro Donuts
Apple Cider Churro Donuts - Apple cider meets churros - this healthier, baked not fried, donut is a delicious treat to bake during the fall season! Gluten-free, dairy-free, refined sugar free, nut-free, and paleo friendly.
Last week, we had a local event in the area where business fronts downtown Hartwell would open their doors for women to shop, receive discounts in store all while enjoying delicious fall treats! In my office building, the chiropractor made warm apple cider, chocolate hummus, and goat cheese stuffed dates with chopped pistachios. So good!
Running on the apple cider train, I decided in my dreams that I should make some sort of apple cider donut! Haha, I swear, pressure to recipe development is where it’s at for me! As you can tell in the pictures, I have cute mini donuts sprinkled in and that is because my initial thought was to use them as a garnish for the apple cider!
Now, if you decide to use the apple cider churro donuts as a garnish for your apple cider or apple cider mimosas, then please take pictures and share - It would just be the cutest thing!
Okay, I digress again. The reason why I added churro to the recipe name is not because these are made in the traditional sense as they are baked, not fried, but the cinnamon sugar topping! And bonus, if you decide to use a piping bag to fill in the donut pans then they create a natural churro design which is super fun and holds more cinnamon sugar topping. And who doesn’t want more of that!?
If you would like to see the kitchen equipment and ingredients I used to make this recipe, then scroll down below for the links!
So while it is still fall season and you have apple cider and all of your fall spices, then make a batch of these apple cider churro donuts!
I think I will make these for my niece and nephews for Thanksgiving breakfast this year :)
And hey, if you want to get super creative, here are some fun ways you can pair your donut with, if eating them on their own is not enough! Seasonal drinks like adrenal cream cider, coffee, hot cocoa, apple cider, turmeric latte, and chai tea, milk, ice cream (stop it!), dipped in nut butters, jams or the traditional churro style with chocolate sauce.
If you try this recipe, let us know! Leave a comment, pin it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Apple Cider Churro Donuts - Apple cider meets churros - this healthier, baked not fried, donut is a delicious treat to bake during the fall season! Gluten-free, dairy-free, refined sugar free, nut-free, and paleo friendly.
Prep Time: 15 min | Cook Time: 20 min | Servings: 12 large donuts
Ingredients
Donut Batter
2 cups gluten free 1-to-1 baking flour
¾ cup arrowroot flour
½ cup organic applesauce
⅓ cup coconut sugar
⅓ cup avocado or coconut oil
⅓ cup organic apple cider or apple juice
2 large eggs (room temperature)
1 Tbsp apple pie spice seasoning
2 tsp baking powder
1 tsp pure vanilla extract
½ tsp baking soda
¼ tsp sea salt
Avocado/coconut oil spray for donut pans
Churro Topping
3 Tbsp melted grass-fed butter, ghee, or coconut oil
3 Tbsp coconut sugar, maple sugar or date sugar
1 ½ tsp apple pie spice seasoning
Directions
Preheat the oven to 350 degrees and spray silicone donut pans for easy removal.
In a large mixing bowl, combine dry ingredients (ie both flours, sugar, apple pie spice, baking powder and soda, and salt). Set aside.
In a separate bowl, whisk together the eggs, oil, vanilla, applesauce, and apple cider/juice. Add the dry ingredients to the wet and stir well until fully combined. The batter should be scoopable, not pourable.
You can either spoon the batter or transfer batter into a piping bag and fill into the wells of the lightly greased donut pan to make 11-12 donuts - you might need to do this in 2 batches depending on the size of your donut pan.
Bake in the preheated oven for 18-20 minutes or until set and a toothpick, when inserted, comes out clean. Remove the pan from the oven and place it on a wire rack to cook for about 5 minutes. Once cooled, remove donuts from the pan and place on a wire rack to cool completely.
While the donuts are cooling, make the churro topping. Melt fat of choice in a small bowl. In a separate bowl, stir the sugar and apple pie spice seasoning. Brush the cooled donuts with the fat and either sprinkle with or dip donuts in the sugar mixture. Serve right away or store at room temperature for up to 3 days. Refrigerate or freeze to keep them longer.
