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Gluten Free Apple Cider Donut Holes

These gluten free apple cider donut holes have chunks of apple folded into the batter and are rolled in a cinnamon sugar after coming out of the oven. It tastes like Fall in every bite!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time: 15 minutes
Total Time: 22 minutes
Servings: 24 servings
Calories: 102kcal
Author: Megan

Ingredients

  • 1/2 cup apple cider
  • 2 tbsp butter (softened)
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/4 cup milk
  • 2 cups gluten free flour blend (plus additional for dusting)
  • 1/2 tsp xanthan gum (if your blend doesn't already contain it)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 apple (diced (about 1 cup))
  • 2 tbsp butter (melted (for topping))
  • 1 tbsp cinnamon (for dusting)
  • 1 cup sugar (for dusting)

Instructions

  • In a small saucepan over high heat, heat the apple cider. Bring to a boil and allow the cider to reduce by half. Set aside to cool.
  • In a mixing bowl, cream together butter and sugar.
  • Then, add in the egg, cider and milk. Beat until smooth. Set aside.
  • In a separate bowl, combine the flour, xanthan gum (if using), baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Stir half of the dry ingredients into the wet ingredients.
  • Fold in the diced apple and then stir in the remaining flour mixture.
  • Flour a square of parchment paper.
  • Place the dough in the center of the parchment paper. Flour the top of the dough and using your hands pat it down into a disk about 1/2 inch thick. Wrap it in the parchment paper and put it in the freezer for 10-15 to make it firm.
  • Preheat oven to 425 degrees Fahrenheit.
  • Take the dough out of the freezer and cut either donut shapes or donut hole shapes using a cookie cutter or biscuit cutter.
  • Transfer each donut or donut hole to baking sheet lined with parchment paper. Bake for 10 minutes.
  • In the meantime, in a small bowl, combine cinnamon and sugar.
  • When the donuts are out of the oven, dip them in the bowl with the melted butter and the roll them in the cinnamon sugar mixture. Set on a wire rack to dry and cool.
  • Store in an airtight container. They will be best the day that they are made.

Nutrition

Calories: 102kcal | Carbohydrates: 19g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 73mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 0.5mg
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