apple cider donuts

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DIFFICULTY: MEDIUM
TOTAL TIME: 30 MINUTES
SERVES: 12 DONUTS
MACROS PER DONUT:

WITH CINNAMON CEREAL PROTEIN, WHOLE WHEAT FLOUR AND ALMOND BUTTER COATED WITH CINNAMON COCONUT SUGAR

INGREDIENTS: 

• 1 CUP APPLE JUICE (SIMMERED)
• 2 TBSP APPLE CIDER VINEGAR
• ½ CUP MONK FRUIT SUGAR
• 2 TBSP APPLE BUTTER
• ¼ CUP COCONUT OIL
• 1 TSP CINNAMON
• 1 ½ CUPS WHOLE WHEAT FLOUR
• ½ CUP PROTEIN POWDER
• 1 TSP BAKING POWDER
• ½ TSP BAKING SODA
• 2 TBSP ALMOND BUTTER
• 1 TSP VANILLA EXTRACT
• SEA SALT
• ½ CUP CHOPPED PECANS

• 1 CUP RASPBERRIES
• 2 TBSPS CHIA SEEDS
• 2 TBSP OAT MILK
• 2 TBSP COCONUT NECTAR

TOPPING:

• ½ CUP MONK FRUIT SUGAR
• ⅓ CUP COCONUT OIL
• 2 TSP CINNAMON

DIRECTIONS: 

1. IN A SMALL SAUCEPAN SIMMER THE APPLE JUICE AND APPLE CIDER VINEGAR FOR ABOUT 15-20 MINUTES UNTIL IT REDUCES.
2. PREHEAT THE OVEN TO 350 F. SPRAY YOUR DONUT BAKING PAN WITH COCONUT OIL SPRAY.
3. IN A MIXING BOWL, MIX TOGETHER THE WHOLE WHEAT FLOUR, PROTEIN POWDER, BAKING SODA, CINNAMON, BAKING POWDER, AND SEA SALT. THEN STIR IN THE SIMMERED DOWN APPLE CIDER, MONK FRUIT SWEETENER, COCONUT OIL, ALMOND BUTTER, AND VANILLA EXTRACT.
4. CHOP UP THE PECAN HALVES. ADD THE BATTER INTO A PIPING BAG OR A ZIP LOCK BAG. SPRINKLE THE PECANS INTO EACH DONUT MOLD AND PIPE THE BATTER ON TOP.
5. BAKE THE DONUTS FOR 15 MINUTES. THEN LET COOL AND REMOVE FROM THE PAN.
6. DIP THE DONUTS IN MELTED COCONUT OIL AND THEN INTO THE COCONUT SUGAR AND CINNAMON MIXTURE.