Gluten Free Apple Cinnamon Doughnuts
Have you gotten caught up in the craze of all of the counter top bakeware devices? I’ve always loved counter top sandwich makers, grills, and my brownie cooker. So, when I acquired a miniature doughnut maker a while back, I was in hog heaven! I love being able to make a small batch of baked goods without heating up the kitchen or make a big batch without heating up the whole kitchen. With the handy dandy size of these little cookers I can make up a recipe and experiment with a smaller quantity of the ingredients. Yes, I know I can do that with the oven, too, but it just feels like a waste to heat up the oven for such a tiny little trial and error project.
In addition to being the queen of counter top appliances, I am the queen of produce markdowns. I never buy bananas or potatoes at my local grocery store without first checking the back of the produce department to find out if there are any bags of markdowns to select from. Potatoes and bananas are both good for nearly forever and the markdowns are always good enough for my purposes. It just so happened that one of my recent marked down bags also contained some red and green apples. I liked to eat green apples, but like to cook red apples. And yellow apples? Yeah, they’re great for compost!
So, with my new miniature doughnut machine and my marked down apples, a new recipe was born. I loosely based the recipe on a spiced doughnut recipe that was included in the pamphlet that came with the machine. The result? Apple Cinnamon Doughnuts.
If you want to make these with regular flour, the only thing you should need to do is decrease the amount of buttermilk called for in the recipe. The original recipe used All-Purpose Flour (plain old white flour) and only 1 1/4 c. of buttermilk. Since I’ve never made these with regular flour, I can’t promise that it will be the same, but it should be! 😉
While I topped my Apple Cinnamon Doughnuts with some simple pan fried apples, you may wish to top yours with whipped cream, ice cream, or just eat them the way we eat them most often – plain! This recipe will make a HUGE batch, so I’ve learned that it’s easier to cook these while doing other things. It’s easier to not watch the clock that way. Then when they’re all finished, they’re cooled, layered between layers of waxed paper in a freezer safe container, and frozen. To reheat, we typically place four to six on a small plate, cover with a wet napkin and microwave for 10-15 seconds per doughnut.
Prep time:
Cook time:
Total time:
Serves: 4-6 dozen
- 2 Sm Red or Green Apples
- 2 c. Gluten Free Flour
- 2 Eggs
- 1½ - 1¾ c Buttermilk (experiment
- ¾ c. Sugar
- ⅓ c Veg Oil
- 1 tsp. Xanthan Gum
- 4 tsp. Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 - 2 tsp Cinnamon (more or less to taste)
- ½ tsp Vanilla
- Topping (for a couple of people):
- 2 sm Red or Green Apples
- 2 Tbs Butter
- 1 tsp Cinnamon
- 2 - 3 Tbs Brown Sugar
- Beat together oil and sugar. Beat in eggs. Stir in buttermilk. Add vanilla and mix well.
- Core apples and peel apples, if desired. I don't peel my apples.
- Finely chop or grate apples, using a cheese grater, into liquid mixture. Discard center of apples if they weren't cored to keep seeds out of the batter.
- Stir together dry ingredients. Blend flour mixture into batter, blending well. Blending a ½ cup of the dry mixture at a time into the wet mixture will help it blend easier.
- The Good Cook Cookie Dropper is the ideal size to fill each doughnut form with about 2 tablespoons of batter.
- Bake about 5 to 7 minutes or until a toothpick inserted into donut comes out clean.
- For cinnamon sugar topping, combine sugar and cinnamon in a paper lunch-type bag. Add hot donuts to bag and shake gently until coated. Serve warm.
- Core and peel two more small apples. Cub apples into small pieces.
- Melt butter in medium size skillet. Add apples.
- When butter is completely melted and begins to sizzle, sprinkle with cinnamon and add brown sugar.
- Heat until brown sugar is completely dissolved and forms a syrup or caramel like sauce.
- Tip: If you don’t have buttermilk on hand, pour 2¼ teaspoons lemon juice or vinegar into a glass measuring cup. Add milk to equal ¾ cup. Allow to stand 5 to 10 minutes, then use in place of buttermilk in this recipe.
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