If there’s any farmers market experience better than sinking your teeth into a warm, cinnamon-y apple cider donut while wandering around the stalls, we don’t know about it. Now you can have that favorite treat any time, at home—and the best part is: We created one that’s actually good for you. These mini-donuts are grain- and gluten-free, and have no refined sugar. Plus, they feature a boost of protein with our favorite beautifying ingredient: Youtheory® Collagen Powder. Bake up an easy-to-make batch of these tasty, fun apple cider donuts; you and your whole family will love them.
- ¾ cup (84g) blanched almond flour
- 2 tbsp (18g) arrowroot
- 2 scoops (16g) Youtheory® Vanilla Collagen Powder
- 2 tsp plus 1 ½ tsp cinnamon
- 1 tsp baking powder
- ¼ tsp plus pinch fine sea salt
- ½ cup apple cider
- 5 pitted dates
- 2 tbsp unsweetened cashew or almond butter
- 1 tbsp ghee or coconut oil
- ½ tsp vanilla extract
- 2 tbsp (1 oz) unsalted butter, melted and cooled
- 1/3 cup (64g) coconut sugar
- Preheat oven to 350ºF; generously grease a nonstick 12-cup mini donut pan.
- In a large bowl, whisk together almond flour, arrowroot, collagen, 2 teaspoons cinnamon, baking powder and salt. In a blender, blend cider, dates, cashew butter, ghee and vanilla until smooth. Pour cider mixture into flour mixture and stir until well combined. (Batter will be thick.) Transfer batter to a pastry bag with no tip (or a large ziplock bag; seal bag and snip off one corner). Pipe batter into donut cups in pan, filling about 2/3 full. Bake until golden and a toothpick inserted into a donut comes out clean, 11 to 13 minutes. Pop donuts out of pan onto a wire rack to cool.
- Meanwhile, in a medium shallow bowl, whisk together coconut sugar with remaining 1 ½ teaspoons cinnamon and pinch of salt. When donuts have cooled, working one at a time, brush with butter, then dip in cinnamon-sugar mixture. Serve immediately. Store any leftovers covered in the fridge. (If you have leftover cinnamon-sugar, keep in an airtight container for another use.)