Chef Bae x Daniella Monet Baked Apple Cider Donuts (V, GF, DF, & RSF)

Some might say we had a little *too* much fun making these...but we say we're just getting started!

Ingredients:

For the Donuts:

1 1/2 cups Apple Cider

1 2/3 cups Gluten-Free 1-1 Flour

2 teaspoons Baking Powder

1 teaspoon Ground Cinnamon

1/4 teaspoon Ground Nutmeg

Pinch of Ground Cardamom

1/2 teaspoon Kosher Salt

2 Flax Eggs

1/3 cup Coconut Sugar

1/3 cup Muscovado (or Brown Sugar)

1/4 cup Avocado Oil

1/2 cup Unsweetened Almond Milk

1 ½ teaspoons Vanilla Extract

1 teaspoon Lemon Juice

For the Topping:

8 tablespoons Coconut Oil, melted

1 cup Coconut Sugar

2 teaspoons Ground Cinnamon

Instructions:

1. In a small saucepan, bring apple cider to a gentle boil and let simmer over medium heat until thick and reduced to about 1/3 cup, 15-25 minutes. Set aside to cool.

2. Preheat the oven to 350°F. Lightly grease two 6-cavity donut pans with cooking spray.

In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined.

3. Add the wet ingredients to the bowl with the dry ingredients, along with the cooled/reduced apple cider, and whisk until evenly combined.

4. Divide the batter among the donut pan. Bake the donuts for 10-12 minutes. Remove from the oven and turn out onto a cooling rack.

5. In a medium bowl mix together the sugar and cinnamonOnce. the donuts are cool enough to handle (cool for 5-10 minutes), dip each donut on both sides in melted coconut oil and then generously dip into the sugar mixture. Enjoy!