Apple cider donuts, round 3

I was determined to find the perfect substitute in looks and taste. Third time’s a charm!

I found this recipe on Free Eats and they looked delish. These are officially my new favorite donut recipe. To make these a little healthier, I baked them instead of frying. Makes 4 dozen mini donuts.

2 cups All-Purpose Gluten-Free Flour Mix
1/2 Teaspoon Cinnamon
3/4 Teaspoon Xanthan Gum (unnecessary if these are not gluten free)
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 cup Sugar
2 Tablespoon Canola Oil
2 eggs
1/4 cup Milk with 1/2 teaspoon Cider Vinegar added to make “buttermilk”
1/4 cup Unsweetened “Natural” Applesauce
1 Teaspoon Vanilla Extract

Topping:
1 cup sugar
1tablespoon cinnamon
4 tablespoons butter, melted

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Preheat over to 350. Place all of the above ingredients into a large mixing bowl and mix vigorously until very well combined. The batter should be fairly thick and hard to stir if doing it by hand.

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Using a small scoop, fill donut pan. Bake for 12-13 minutes, until browned.

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Dip in the melted butter, then roll in cinnamon sugar mixture.

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Set to cool for a few minutes then enjoy!

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These were tested on my Celiac husband and gluten eating coworker. Both agreed these were the best!

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