Baked Apple Doughnuts with Almond-butter Glaze
By Danielle Davis of Danilicious
Baked Apple Doughnuts with Almond-butter Glaze
By Danielle Davis of Danilicious
Yield/Serves:
Makes 12 doughnuts
Doughnuts
Almond-Butter Glaze
Chopped pistachios and pecans, for topping
- 1 cup oat flour
- ½ cup whole-wheat pasty flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ¼ tsp. nutmeg
- 1½ tsps. cinnamon
- ½ tsp allspice
- 1 Tbsp. orange zest
- 1 egg, room temperature
- ¼ cup pure maple syrup
- ¼ cup brown sugar
- ¼ cup apple sauce, room temperature
- ¼ cup Greek yogurt, room temperature
- 2 Tbsp. coconut oil, melted and cooled slightly
- 1 heaping tsp. vanilla
- 1 cup shredded apples ( I used honey crisps)
Almond-Butter Glaze
- 22 Tbsp. almond butter
- 3 Tbsp. almond milk
- 1 cup powdered sugar
- ½ tsp. vanilla
- ½ tsp. cinnamon
- Pinch sea salt
Chopped pistachios and pecans, for topping
Pre-heat oven to 350 degrees. Grease a doughnut pan.
Mix all of the dry ingredients together (oat flour to orange zest).
In a separate bowl, beat egg and sugars until frothy. Add in remaining wet ingredients (except apples) and mix until smooth.
Combine wet and dry ingredients until well-incorporated.
Gently fold in the shredded apples.
Pour batter into a piping bag (or zip lock bag with one corner cut off). Pipe batter into each doughut cavity, about ¾ full. Recipe should make 12 doughuts.
Bake for 10 minutes. Let cool slightly then remove from donut pan. Let cool completely before glazing.
To make the glaze, combine all of the ingredients and mix well until it is a smooth consistency.
Dunk each doughnut into the glaze and top with chopped nuts.
Serve and enjoy!
Mix all of the dry ingredients together (oat flour to orange zest).
In a separate bowl, beat egg and sugars until frothy. Add in remaining wet ingredients (except apples) and mix until smooth.
Combine wet and dry ingredients until well-incorporated.
Gently fold in the shredded apples.
Pour batter into a piping bag (or zip lock bag with one corner cut off). Pipe batter into each doughut cavity, about ¾ full. Recipe should make 12 doughuts.
Bake for 10 minutes. Let cool slightly then remove from donut pan. Let cool completely before glazing.
To make the glaze, combine all of the ingredients and mix well until it is a smooth consistency.
Dunk each doughnut into the glaze and top with chopped nuts.
Serve and enjoy!