YIELD: 10-12 donuts (depending on pan size)
- 1 cup gluten free flour blend (I used Bob’s Red Mill All Purpose mix)
- 1/2 cup almond flour or meal (either homemade or store bought such as Bob’s Red Mill)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch of nutmeg, freshly grated
- 2 large eggs
- 1/2 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil, melted (vegetable or olive oil can also be used)
- 1 teaspoon pure vanilla extract
- 1 large or 2 Gala apples, or similar variety
- 1/2 cup powdered sugar
- 2 Tablespoons pure maple syrup
- 1-2 teaspoon of milk (non-dairy milk such as almond or rice milk can also be used)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon of pure vanilla extract
- 1 cup of toasted pecans, chopped
To make the donuts
- Preheat the oven to 350 degrees Fahrenheit.
- Spray two donut pans (with 6 sections each) with non-stick spray, or bake in batches if you only have one pan.
- Combine together the flour blend, almond flour, baking powder, salt, cinnamon and nutmeg in a medium bowl, set aside.
- In another medium sized bowl, whisk together the eggs, brown sugar, maple syrup, oil and vanilla until smooth, set aside.
- Peel the apples and shred them on a box grater, rotating the apple so you do not shred the core, continue until you have about 1 1/2 cups, discard the core. Give the apple shreds a little squeeze to remove some of the extra liquid (feel free to drink the leftover juice, it doesn’t get much fresher than that!), set aside.
- Add the wet ingredients to the dry ingredients and mix until just combined, stir in the apple shreds until incorporated into the batter.
- Spoon about three heaping tablespoons of the donut mixture into each donut section.
- Bake for 12-15 minutes, until lightly browned and spring back when touched.
- Let cool in the pan for 5 minutes, turn out onto a cooling rack, let cool.
To make the glaze
- Combine the sugar, maple syrup, cinnamon, vanilla and 1 teaspoon of milk until smooth and sugar is dissolved. If the glaze is too thick add milk by the teaspoon until you reach the desired consistency. NOTE: It should be thick enough to coat the donuts, bu thin enough to dip the donuts into without breaking them.
To glaze the donuts
- Dip a cooled donut into the glaze, rounded side down, and place back on the cooling rack. Wait for a few seconds for the glaze to stop dropping and sprinkle with nuts if desired. Repeat with remaining donuts.
- These donuts are best if eaten the same day, but if you have leftovers (which is very doubtful!) store them in an airtight container at room temperature for a day or two, or wrap well and freeze.