This is the second of my high tea-time treats that I took with me along with the Apple Pie, who’s recipe I blogged the other day.
This I loved better than the Apple pie and it’s crisp, clean taste and light texture appealed to the taste buds. I used a food processor to mix the ingredients this time around and the ingredients were mixed more finely than by hand. In my previous attempt, the cooked apple pieces were whole, which added a crunch to the doughnuts.
These could be made as muffins, using a muffin pan.
2 tblsp melted ghee or grassfed butter
3 tblsp coconut oil
1 green apple, peeled and diced
1/2 tsp pure vanilla extract
5 tbslp full-fat coconut milk
1/2 tsp apple cider vinegar
1/4 cup coconut flour, sifted
1/3 cup almond flour
1/2 tsp bicarbonate of soda
1 tsp cinnamon powder
2 pinches Himalayan or Sea salt
- Preheat the oven to 180 degrees celsius.
- Brush a 6-cavity doughnut pan or a 12-cavity mini doughnut pan with the butter or ghee.
- In a small pot over medium stove-top heat, melt 1 tablespoon of the coconut oil. Saute the apple until soft approximately 8-10 minutes. Place the cooked apple in the refrigerator to chill for about 5 minutes.
- In a mixing bowl, vigorously whisk the eggs, vanilla extract, the remaining 2 tablespoons coconut oil, coconut milk and vinegar for about 20-30 seconds until the ingredients are well combined.
- Add the coconut flour, almond flour, bicarbonate of soda, cinnamon, cooked apple and salt to the egg mixture and whisk vigourously until the mixture is smooth
- Spoon the batter into the prepared doughnut pan,(I used my silicone cake and jelly moulds) filling each cavity about two-thirds of the way full, as the doughnuts will puff up while baking.
- Bake for 20 minutes or until the doughnuts are puffed-up and golden brown.