I am ready for Thanksgiving now. I have homemade apple cider doughnuts AND they are grain free. I know, I know, some of you are waiting for a delicious gluten-filled yeast doughnut and I will be sending one your way in a few weeks (I have big plans) but for now, I’m at least trying to be a little bit healthy. Hey, I didn’t say sugar free but at least I’m using all-natural sugars like dates and honey and lots of reduced apple cider. Have you ever had sticky and super sweet reduced apple cider before?? It’s like eating caramel and my mouth is watering just thinking about it! You can stop reading now. Just go print this recipe and make these doughnuts! And definitely double the candied pecan recipe to keep the extra in your freezer for snacking.
While the pecans are in the oven, prepare the Apple Cider Cardamom Glaze. All it takes is some apple cider and ground cardamom and around 45 minutes of patience to get the most perfect sticky sweet glaze for the doughnuts…or just to eat with a spoon!
And then comes the grain free doughnut. No yeast means no wait time. Just mix all of the ingredients together, pipe into mini doughnut pans and bake. Easy!
Assembly time!!! I recommend making all of the components a day ahead and then assemble the doughnuts right before serving. The doughnuts need to be refrigerated in an airtight container and the pecans and cider glaze should be covered and kept at room temperature. First off, you want to dip the warm doughnuts in the coconut sugar and cardamom mixture. If you are making the doughnuts ahead of time, you can warm them up for a few minutes in the oven.
Drizzle the apple cider glaze on to the sugar coated doughnuts then sprinkle with the crushed pecans.
I mean, seriously?!? Want one? Maybe 10?
Best way to eat these doughnuts is definitely with fresh apple cider spiked with bourbon, right? And maybe a side of candied pecans. Enjoy!
Yields 2 dozen mini doughnuts
- 1 egg white
- 1 Tbsp water
- 2 cups pecan halves
- 1/4 cup honey, warmed
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 qt apple cider
- 1 tsp ground cardamom
- 5 dates
- 1 Tbsp water
- 1 cup apple cider
- 2 eggs
- 2 Tbsp coconut oil, melted
- 1 tsp bourbon
- 1/2 cup coconut flour
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp ground cardamom
- 1/8 tsp sea salt
- 2 Tbsp coconut sugar
- 1/2 tsp ground cardamom
- Preheat oven to 250 Degrees F and line a cookie sheet with parchment paper.
- Whisk together the egg white and water until frothy. Stir in the pecan halves then add the warmed honey, pumpkin pie spice and salt. Place the pecan mixture in one layer on the cookie sheet.
- Bake the pecans for 1 hour, stirring every 15 minutes. Set the pecans aside to cool and harden on the parchment paper then chop into small pieces.
- While the pecans are in the oven, being the cider glaze. Pour the apple cider and ground cardamom into a large stainless steel pot (or any non-reactive pot) and whisk to combine. Place the pot over high heat and bring the apple cider mixture to a boil.
- Continue to boil the cider for around 45 minutes, until the liquid has reduced to a thick glaze. Stay near the pot towards the end because the liquid will thicken up very quickly and there will be tons of bubbles in the pot. If you can’t see the liquid, remove the pot from the stove and stir the mixture. You don’t want to overcook it or the glaze will be too sticky and might burn.
- When the glaze has cooled down enough to handle, pour into a piping bag and set aside to cool.
- Change the oven temperature to 350 degrees F. and prepare two mini doughnut pans or a mini cupcake pans with cooking spray.
- Combine the dates and 1/2 Tbsp of the water in a small bowl and microwave for 30 seconds. Add the remaining 1/2 Tbsp of water and mash the dates with a fork to soften.
- In a blender or food processor, combine the mashed dates, apple cider, eggs, melted coconut oil and bourbon and blend until smooth.
- Add the coconut flour, pumpkin pie spice, baking soda, ground cardamom and salt to the blend again until smooth and thick.
- Scoop the batter into a plastic freezer bag or piping bag and pipe the batter into the doughnut/cupcake pans.
- Bake the doughnuts for 15 minutes, until a toothpick comes out clean.
- Flip the doughnuts out of the pans on to a cooling rack. Mix together the coconut sugar and ground cardamom and dip both sides of each doughnut into this mixture.
- Drizzle the glaze over the doughnuts then top with the crushed candied pecans.
- *Tip: I recommend making all of the components a day ahead and then assemble the doughnuts right before serving. The doughnuts need to be refrigerated in an airtight container and the pecans and cider glaze should be covered and kept at room temperature