- ½ cup almond butter*
- ½ cup apple cider
- 1 apple, peeled, cored and finely shredded (equivalent to almost 1 cup)
- 1 egg
- ½ teaspoon apple cider vinegar
- ½ cup tapioca flour
- ½ cup coconut sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
For the glaze
- 2 tablespoons coconut cream concentrate, melted
- 1 tablespoon apple cider
- 1 tablespoon maple syrup
- pinch of cinnamon
- Turn mini donut maker on.
- In a large mixing bowl, mix together almond butter, apple cider, shredded apple, egg, and apple cider vinegar. Mix well.
- In a separate bowl, sift together tapioca flour, coconut sugar, baking soda and powder, and salt.
- Add dry ingredients into wet ingredients and mix well.
- Pour batter into mini donut maker and cook for 8-10 minutes. These will take a little longer than usual because the batter is more of a wet batter.**
- Remove and let cool completely.
- In a bowl, mix together melted coconut butter, apple cider, maple syrup and cinnamon.
- Dip the tops of the donuts in the glaze and place on parchment paper and then into the refrigerator to harden.
- Now eat them! Makes 8-10 donuts.
*I used the self grind almond butter from whole foods for this recipe, which is not very oily. Keep that in mind with what almond butter you purchase since it could change the consistency of the donut batter. **If you don’t have a mini donut maker, pour batter into greased donut pan and into an oven that has been preheated to 350 degrees. I did not bake the donuts this way but I’m guessing they will take about 25-30 minutes for the donuts to cook through fully.