Once September begins and the weather starts to cool down a bit all I want to do is bake all the fall things I can. If it involves apples or pumpkin it's probably on my list. We love donuts in our house- as a snack, for breakfast, or as dessert during the week. Added bonus-the caramel in this recipe is dairy-free and refined sugar free and if you don't use it all on the donuts it's absolutely delicious on fresh apple slices and on homemade pumpkin cookies.
Caramel Apple Donuts (makes one dozen)
Apple Mixture:
- 1 large apple, peeled and diced finely
- 1 small lemon, juiced
- 1 tsp ground cinnamon
- ⅛ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground coriander
- 1 tbsp brown sugar
Mix all of the ingredients in a small bowl and set aside. Preheat the oven to 350°F. Grease two donut pans.
Donuts:
Dry Ingredients:
- 1½ c all purpose flour
- ½ c cane sugar
- ⅛ tsp sea salt
- ½ tsp ground cinnamon
- 2 tsp baking powder
Stir with a whisk to mix well in a large bowl.
Wet Ingredients:
- ¾ c almond milk
- 1 tsp apple cider vinegar
- ¼ c applesauce
- ¼ c coconut oil
- 1 tsp vanilla extract
Add all of the ingredients to a small saucepan and heat for 2-4 minutes over medium-low heat. Add the wet ingredients to the dry ingredients and mix well. Fold in the apple mixture. Scoop the batter into greased donut pans. Bake for 12-14 minutes. Let them cool completely.
Caramel Topping:
- ¾ c dates, pitted and soaked in water overnight
- ¼ tsp sea salt
- ⅛ c maple syrup
- ¼ c condensed coconut milk
Drain the water from the soaked dates. Add all of the ingredients to a blender and blend until smooth.
Dip the cooled donuts into the caramel and place on a rack with wax paper underneath to catch the dripping caramel. (It does get quite messy) Wait about ten minutes. Enjoy!
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