Apple Donuts with Caramel Glaze
I’m officially a deer hunter’s widow for the next 5 days while the hubs is off gallivanting in the woods attempting to track down a deer or two with my family. It’s the one time of year he is able to get away from work and family obligations and unplug in the wilderness for multiple days at a time. I’ll admit, it nice to have a little break from each other from time to time as it gives you a moment to realize how much you appreciate them. I already miss him though and it’s only day 1. It might be a long weekend. Which is why I have awesome comfort food planned. I’m making up a healthier tater tot hotdish tonight (you betcha, I’m a true Minnesotan) but I’m totally cheating on the potato topping and using waffle fries instead. Gotta have a little convenience when it’s just me and the kids, right? For breakfast, we’re having these baked apple donuts with caramel glaze… total comfort food if you ask me!
These apple donuts are based on my vanilla pear donut recipe and are also baked to perfection in a cutesy donut pan. To top them, I mixed together maple syrup, butter and coconut milk and coconut sugar to create a delicious maple caramel glaze. They’re the ideal mix of just enough sweetness and just enough gooey to make you think you’re eating something really naughty. Cheers to apple donuts, a sweet comforting start to the weekend!
- 2 cups oat flour (use certified gluten free if you need to be sure it's gluten free)
- 2 teaspoons baking powder
- ½ teaspoon pink himalayan salt
- ½ teaspoon ground cinnamon
- ½ cup maple syrup
- 2 large eggs
- ¾ cup coconut milk (or any other milk)
- 2 teaspoons vanilla
- 1 apple, peeled and finely chopped (I chopped to about ¼" cubes)
- FOR THE GLAZE:
- ½ cup maple syrup
- ¼ cup coconut sugar (or brown sugar)
- 2 tablespoons butter
- 2 tablespoons full fat coconut milk (or heavy cream)
- ¼ teaspoon cinnamon
- Preheat oven to 350 degrees.
- Grease a donut pan and set aside.
- Whisk together oat flour, baking powder, salt, and cinnamon in a large bowl.
- In another bowl, beat the syrup, eggs, coconut milk and vanilla together.
- Make a well in the dry ingredients and pour wet into dry. Mix until combined.
- Stir in diced apples.
- Pour batter into donut pan filling each cavity ¾ full. I use a liquid measuring cup to accurately pour the batter into the pan.
- Bake for 20 minutes. Let cool in pan for 5 minutes and then turn onto cooling rack to finish cooling.
- Prepare glaze while donuts are baking.
- FOR THE GLAZE:
- Place all glaze ingredients in a small saucepan and simmer 5 minutes.
- Let glaze cool to room temperature.
- Dip tops of donuts in caramel and devour.
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