Okay ladies I have a couple of favorite days of the year.
my children’s birthdays
my husband’s birthday
national doughnut day.
Did I say the last one out loud? I guess I did.
In case you’re wondering and love doughnuts as much as I do… National Doughnut Day is just around the corner, Friday, June 7th.
Now that my sweet secret is out, I might as well share a new recipe for Gluten Free Apple Cinnamon doughnuts that I have been keeping up my gracious little sleeve. These sweet little bites can be eaten for breakfast or dessert. Served warm, with ice cream. Can you stand it?
Here’s the “hole” doughnut story.
It starts with …
- 2 cups Gluten Free All Purpous Flour (we use Bob’s Red Mill)
- 3/4 Cup Almond Milk
- 2 eggs
- 1 cup apple sauce
- 3/4 sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspon salt
And don’t forget butter, cinnamon and sugar for the topping!
Mix the milk, eggs and apple sauce in your mixer. In a large bowl mix together the dry ingredients flour, sugar, cinnamon, baking powder and salt. Combine the two and wisk until smooth.
Fill a doughnut pan 3/4 full of the batter. Side note: I picked-up my hand-dandy pan from Sur la Table.
Bake at 350 degrees for 7 to 10 minutes.
Pop out and brush with butter.
Sprinkle or dip into sugar and cinnamon.
Enjoy with freshly squeezed juice and berries…
or a ice cold milk.
Happy Eve of the eve, of the eve, of the eve, of the eve… I’m pretty sure I covered all of the eves.
See you ’round, doughnut!