When I was a little girl, my mom tricked me to eat fruit by cutting it up into small pieces and calling it ‘candy.’ Every night before bed, she would cut up an apple into very small pieces and while reading stories, I would snack on ‘apple candy.’ To this day, I still make myself ‘apple candy.’ Now that it’s fall, the most appropriate season to enjoy apples, Apple Candy Doughnuts make for a delightful breakfast. Enjoy them with a warm cup of tea and a cozy blanket on a crisp autumn morning.
yield: 8 small donuts
3/4 cup unbleached organic flour
1 cup minced apple (approximately one medium sized apple)
½ tsp ground cinnamon
1 tsp vanilla extract
1 ½ tsp baking powder
½ cup chia seeds
1 cup unsweetened almond milk
½ cup rolled oats (I used extra thick rolled oats)
3 Tbsp water
1/3 cup & 1 Tbsp pure maple syrup
the smallest sprinkle of sea salt
Begin by preheating the oven to 350 degrees F.
Combine the dry ingredients in a large bowl. In a separate bowl, mix the wet ingredients and the apple. Slowly fold the wet ingredients into the dry ingredients. Once the batter is evenly mixed, spoon it into a doughnut pan and evenly fill each cavity to the top.
Bake the doughnuts for 20-25 minutes until the tops of them are lightly crisped. Remove them from oven and allow them to cool for approximately five minutes. The doughnuts should easily pop out of the pan, but carefully use a butter knife if you need a little bit of help.