However, let's be honest. Although they taste like heaven, most donuts leave you feeling like crap-ola. So naturally, I had to come up with an alternative (especially given my donut loving-partner in crime). These donuts are based around freshly ground brown rice- providing whole grain fiber and powerful manganese and selenium. Unlike typical donuts that spike blood sugar levels, these provide long-lasting energy with quality carbohydrates, fat and protein.
But I promise you, it is the fresh orange zest and ample ground spice that send them over the top.
The soaked ground flax serve as a egg substitute- providing a binding quality without the animal protein. If you are siked on farm fresh eggs, simply substitute with 2 eggs.
The one catch- they do require a donut-maker. I am sure an oven-baked version would work with a donut pan, although I have not tested it and can not offer oven temperatures or cooking times. I am sure a little experimentation and a watchful eye will lead you in the right direction.
Apple Cider Donuts
Makes 20 small donuts
2 tbs. ground flax mixed with ¼ cup water
Zest from 1 orange
2 cups unsweetened applesauce
½ cup maple syrup or honey
1/3 cup extra-virgin olive oil
2 cups brown rice flour, preferable freshly ground
1 teaspoon cinnamon
¾ tsp. pumpkin pie spice (mixture of allspice, nutmeg, cloves, cardamom and ginger, freshly ground if possible)
½ teaspoon salt
Preheat donut maker.
Grind rice flour freshly if possible.
Puree flax mixture, zest, applesauce, honey and oil in a medium bowl. Whisk flour, baking soda, cinnamon, pumpkin pie spice and salt in a large bowl. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined.