Thursday, October 4, 2012

Gluten-free Vegan Apple Cider Donut Muffins

Every fall I look forward to the first batch of apple cider produced by a local farm near me.  And every fall I think to myself, "mmm... apple cider donuts."  Back in my pre-vegan days I was addicted to these sweet treats, and when this time of year rolled around, I would always scoop up at least a dozen from the bake shop at Lyman Orchard, "Connecticut's sweet spot."  I've been missing this tradition for years and decided to do something about it when I found myself with a free afternoon on my hands and a quart of cider in my fridge.

I looked for recipes on-line and found one on the Bon Appetit website pulled from Erin McKenna's Babycakes Covers the Classics cookbook (Babycakes Covers the Classics By McKenna, Erin/ Donne, Tara (PHT).  I scoured my cupboard for ingredients and with a few modifications, I was able to pull together the gluten-free recipe.  The only thing missing was the cute donut pan. 


Instead, I decided to make the recipe in a muffin pan using cupcake liners and a slice of apple in the center to represent the donut hole.  For a first attempt, I think it worked pretty well.  I ended up with a dozen moist and dense donut muffins suitable for dunking.  And they successfully satisfied my apple cider donut craving.  For now.

Next week, I think I'll have to revisit my Grandma's Lithuanian Apple Cake recipe for some more seasonal goodness.  

Apple Cider Donuts
(modified from Erin McKenna's Babycakes Covers the Classics recipe for Plain Cake Donuts)
1/3 cup melted refined coconut oil
1 cup vegan sugar
3/4 cup white rice flour
1/3 cup sorghum flour
1/2 cup Ener-G tapioca starch
1/4 cup arrowroot
1 1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/2 tsp. sea salt
1/8 tsp. baking soda
6 Tbsp. unsweetened applesauce
1/4 tsp vanilla extract
1/2 cup hot apple cider

Preheat the oven to 350 degrees. Line muffin tins with muffin papers and set aside. In a medium bowl, whisk together the sugar, both flours, tapioca starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Melt the coconut oil with the hot apple cider, and combine with applesauce and vanilla. Add to dry ingredients and mix with a rubber spatula just to combine. Using a tablespoon, fill each muffin cup about halfway, spreading the batter evenly.  Place an apple slice in the middle of each muffin. Bake for 15-20 minutes, or until firm and golden. Let cool in the muffin tin for 5 minutes and sprinkle with toppings such as cinnamon sugar or icing, then remove to a cooling rack.

Start by mixing the dry ingredients in a large bowl.

In a separate bowl, mix together hot cider, coconut oil, applesauce, and vanilla.

Combine with dry ingredients, then pour batter into muffin cups.  Add a slice of apple to the center.

Bake at 325 degrees for 15-20 minutes, or until firm and golden.

Top with cinnamon sugar.



Ed note:  These are also super-awesome after being frozen and then microwaved for a few seconds to return them to their fresh-from-the oven warm and spicy glory.


missmarc said...

could I make these into donuts? thanks!

Mary Lawrence said...

Definitely! This recipe was modified from a donut recipe, but I made them into muffins since I didn't have a donut pan. I bet they'd be awesome!

missmarc said...

is that supposed to be a 1/4 C vanilla extract or did you mean 1/4 TSP? just wanted to check before I make them! thanks!

Mary Lawrence said...

Yikes! Good catch! It should definitely be 1/4 teaspoon.