Woohoo, it’s FALL! My favorite season!
And fall isn’t complete without APPLES – lots and lots of apples.
I remember last fall, my step-daughters and I picked a gazillion apples….and we made apple EVERYTHING! I was definitely appled-OUT by the time we got through the buckets.
But, now that I’ve had a year to recover, I’m craving apple things again. So, here’s one of my FAV’s! You can’t go wrong with these…they’re doughnuts for heaven’s sake! And they’re paleo-approved…yay!
Try them and let me know how you like them!
Paleo Caramel Apple Doughnuts
By Leanne Vogel
Yield: 12 doughnuts
- 1/2 cup of coconut flour
- 1/4 cup finely ground blanched almond flour
- 1/4 teaspoon Himalayan rock salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 6 free range eggs
- 1/2 cup unpasteurized honey
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened apple sauce
- 1 tablespoon pure vanilla extract
- 1 batch of dairy-free caramel topping (below)
- Preheat oven to 350F and oil a doughnut pan with a dab of coconut oil. Set aside.
- Place all dry ingredients in a medium sized bowl and whisk to combine.
- In a separate large bowl, combine all wet ingredients.
- Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
- Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening.
- Fill each cavity 3/4 to the top. Be careful not to overfill or the doughnuts will overflow while cooking.
- Place in the oven to bake for 20-22 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
- Remove from oven and allow to cool for 1-2 minutes before grabbing the pan with an oven mitt and tipping over onto a cooling rack. Allow to cool completely (about 30 minutes) before adding caramel topping.
Dairy-free Caramel Topping
Yield: 1/2 cup
Servings: 12, enough to dip 12 doughnuts
- 6 tablespoon unpasteurized honey
- 2 tablespoon roasted cashew butter or other nut butter
- 2 teaspoon pure vanilla extract
- Place honey in a small frying pan and heat on medium-low heat for 4 minutes, stirring constantly with a fork or spoon. The honey will begin to foam.
- Add nut butter and vanilla and continue stirring for 1-2 minutes, until big bubbles form and the mixture pulls away from the side slightly. The longer you cook it, the harder it will get.
- Remove from heat and use immediately before it hardens!
YUM, YUM, YUUUUUMMMMMMMM……
And here’s a little “bribe” for you. Be sure to join us for our Pumpkin Boot Camp on Saturday, October 22nd and I just might make these for you as a treat! 😉
Register at PumpkinBootCamp.com
Committed to your success,