How do I ensure my gluten-free oat flour doughnuts have the best texture?

For the best texture, ensure your homemade gluten-free oat flour is blended very fine, and mix the wet and dry ingredients thoroughly until smooth.

What's the secret to the apple cider glaze's intense flavor?

The glaze's intense flavor comes from reducing two cups of apple cider by more than half through simmering for 20-30 minutes, concentrating its natural sweetness and spice.

Can I make these doughnuts without a blender?

While a blender is recommended for the wet ingredients to ensure a smooth batter from the Medjool dates, you could try finely mashing the dates and whisking vigorously.

How do I prevent the doughnut batter from sticking to my hands when smoothing it?

Keep a bowl of warm water nearby and dip your fingers into it to prevent the thick, sticky batter from adhering to your hands as you smooth the tops in the donut pan.

How should I store leftover Spiced Apple Doughnuts?

Once completely cooled, store these baked doughnuts in an airtight container at room temperature for a day or two, or refrigerate for a few more days.

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Spiced Apple Doughnuts With Apple Cider Glaze
[Vegan, Gluten-Free]

Name: Spiced Apple Doughnuts With Apple Cider Glaze [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 8
Ingredients: 1 cup gluten-free oat flour (you can make your own by running whole rolled oats through your blender or food processor, blend very fine for the best texture); 3 tablespoons ground golden flax seeds; 1 1/2 teaspoons cinnamon, plus more to taste; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; A dash of allspice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; A pinch of salt; 1/3 cup unsweetened applesauce; 1/3 cup of almond milk mixed with 1 teaspoon of apple cider vinegar or lemon juice, plus extra milk as needed; 4 Medjool dates, soaked in hot water for a few minutes to soften, then drained; 2 tablespoons almond butter; 1 teaspoon of vanilla; 1 tablespoon of maple syrup or extra milk or apple juice/cider (optional); 2 cups apple cider; A dash of ginger, nutmeg, and cinnamon; Powdered coconut sugar (optional)

LF By: Larice Feuerstein

Author Bio

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes... Read More

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A close-up of several golden-brown vegan gluten-free spiced apple doughnuts, generously coated with a glistening apple cider glaze and possibly a sprinkle of cinnamon, arranged on a rustic surface.

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Ingredients You Need for Spiced Apple Doughnuts With Apple Cider Glaze [Vegan, Gluten-Free]

For the Dry Ingredients:

1 cup gluten-free oat flour (you can make your own by running whole rolled oats through your blender or food processor, blend very fine for the best texture)
3 tablespoons ground golden flax seeds
1 1/2 teaspoons cinnamon, plus more to taste
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
A dash of allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
A pinch of salt

For the Wet Ingredients:

1/3 cup unsweetened applesauce
1/3 cup of almond milk mixed with 1 teaspoon of apple cider vinegar or lemon juice, plus extra milk as needed
4 Medjool dates, soaked in hot water for a few minutes to soften, then drained
2 tablespoons almond butter
1 teaspoon of vanilla
1 tablespoon of maple syrup or extra milk or apple juice/cider (optional)

For the Apple Cider Glaze:

2 cups apple cider
A dash of ginger, nutmeg, and cinnamon
Powdered coconut sugar (optional)

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How to Prepare Spiced Apple Doughnuts With Apple Cider Glaze [Vegan, Gluten-Free]

Preheat oven to 325°F. Grease a donut pan with coconut oil or avocado oil.
Mix the dry ingredients in a large bowl with a whisk, mix well, and break up any clumps.
Add all the wet ingredients to your blender and blend on high until smooth. Pour into the dry ingredients and mix with a wooden spoon. Add an extra tablespoon of almond milk if the batter seems to dry. It should be thick, moist, and sticky, with no dry clumps.
Fill the donut pan 2/3-3/4 of the way, smoothing the tops. Remember, they will rise.
Keep a bowl of warm water to dip your fingers into to keep the batter from sticking to your hands as you smooth it. Bake at 325°F for about 18 minutes, checking after 15 minutes. They will be firm to the touch and lightly golden. Let them rest in the pan for a good 10-15 minutes before removing from the pan and cooling completely.
For the glaze, bring the apple cider and spices to a low boil in a small pot. Continue to simmer for about 20-30 minutes until the cider has reduced by more than half. Let it cool. If desired, add a tablespoon or two of powdered sugar to the reduced cider for a more traditional glaze. It will thicken as it cools.
Alternatively, you can roll the donuts in the powdered coconut sugar and add an extra sprinkle of cinnamon.

Notes

These doughnuts are best eaten within a day or so.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.