Receta APPLE CIDER DONUTS
The air is cool and crisp, back into long sleeves, and snuggling under the blanket at night while watching TV, or listening to music. Apples are so scrumptious right now, I have them for lunch every day. After working on my previous Apple Walnut Muffins, I was reminded of the days we used to take our kids to the farm, pick apples and feast on Apple Cider Donuts.
I am determined to make an impossibly decadent raw version of these. This batch is currently in the dehydrator, but I grabbed them for a quick photo shoot, just to tease you all! They are bite-sized "donuts" despite the way they appear in the photo.
I am totally thrilled with the previous muffins I made and the Blueberry Muffins that are finishing up today. I think these donuts need another bit of tweaking, although W loved what he's tasted so far. I tried to make them more chewy like a donut, so added a small amount of sprouted kamut flour, but they have a slightly bitter bite to them. All I'd have to do is add a bit of maple icing or chocolate frosting, and they'd probably be perfect, but I'm not sure I'm satisfied with them as is. They need a few more hours, so I'll let you know what I decide. But here's what I did. Please feel free to tweak. I think I'd leave out the Kamut next time.
Apple Cider Donuts
- 1/2 cup sunflower seeds, soaked 4 hours
- 1/4 cup cashew flour (finely ground cashews)
- 2 T ground flax seed
- 3 T ground chia seeds
- 1 T hemp seeds
- 1 banana, sliced
- pinch sea salt
- 2 1/2 sweet red apples , cored and chopped
- 2 cups almond flour
- 1/2 cup oat flour (I sprout oats, dehydrate and grind into flour)
- 1/2 cup apple cider (not raw, replace with apple juice if you prefer)
- 1 T lemon juice
- 2 T Kamut flour (optional) - (i soak, sprout, and then dehydrate and grind flour)
- 1/2 cup maple syrup
- 1/4 cup raisins, soaked
- 1 tsp vanilla extract (or 3 drops Medicine Flower Vanilla Extract)
- pinch ground nutmeg
- 1 1/2 tsp cinnamon
Process 1st 7 ingredients in food processor until well ground. Add and process remaining ingredients.
Place batter in freezer to stiffen. Form small donut shapes and place on non stick dehydrator tray.
I used this mini donut mold, using an offset spatula to press batter into mold, scrape off excess, and freeze for 30 minutes. Carefully remove the formed donut from mold and place on nonstick dehydrator sheet. Sprinkle with cinnamon or cinnamon and lucuma powder combination.
Dehydrate at 135 degrees for 1 hour. Dehydrate at 110 degrees F for 12 to 18 hours (depending on size and weather). After about 3 hours, flip donuts over and sprinkle with cinnamon. Flip 2-3 more times during dehydration.
Serve as is, or top with your favorite honey, maple syrup, icing, chocolate sauce, etc. Great Halloween snack for the kids.