Who doesn’t love a good munchkin? These Gluten Free Apple Cider Donuts are grain-free, dairy-free, and free of refined sugar! The batter is made in one bowl and easily baked up in the oven for the perfect fall treat.
Gluten Free Apple Cider Donuts
‘Tis the season for Apple Cider Donuts! For many it’s a fall right of passage to go apple picking, and what is apple picking without those amazing apple cider donuts? Well, obviously most farms are not frying up gluten-free versions, so we knew this is just the time to whip up a batch of these gluten free Apple Cider Donut Holes! They are SO EASY to make, simply whisk together in one bowl, and then bake up in the oven. You can make them in a mini donut hole pan like we did, or in a regular donut pan. Once they’ve come out of the oven they get a quick dip in butter or coconut oil and a mixture of coconut sugar and cinnamon. They’re free from refined sugars, dairy-free and SO GOOD.
Gluten Free Apple Cider Donut Ingredients
Fresh apple cider
Maple Syrup or Honey
Can These be Made into Regular Baked Donuts?
Yes! This recipe makes 20 donut holes or it can be baked in a regular donut pan to make 6 donuts.
Don’t Have a Donut Pan?
Make these in a mini muffin pan and turn them into apple cider mini muffins. Line the muffin tin with parchment or silicone liners, and once cooked you can coat the top in the butter and sugar mixture.
Make the donut batter: Add cider, eggs, maple syrup and vanilla to a medium bowl and whisk together to combine. To the bowl, add the almond flour, coconut flour, cinnamon, baking soda, baking powder, nutmeg and salt. Whisk until the batter is fully combine with no lumps.
Drop a tablespoon of batter into each hole (or if using a donut pan divide the batter to make 6 donuts).
Bake in preheated oven for 12-15 minutes until a toothpick comes out clean. Remove the donuts from the pan and let them cool for 10 minutes on a baking rack.
Dip donut holes into butter followed by dipping them into the cinnamon sugar.
Serve immediately or keep covered for up to 1 day at room temperature.
Alternatively, you can bake these in a mini muffin pan and turn them into apple cider mini muffins. Line the muffin tin with parchment or silicone liners, and once cooked you can coat the top in the butter / sugar mixture.
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This Apple Cider Sangria is everyone’s favorite Fall cocktail! It’s flavorful, packed with cinnamon, ginger, apple cider, and white wine for the perfect dinner party sangria! Serve it with a caramel rim (or opt out for simplicity), make a large pitcher, and enjoy this easy fall cocktail!
Apple Cider Sangria
This Apple Cider Sangria has everything you love about fall: it’s spiced just right, is so comforting and has all that classic apple flavor! It’s also super easy to make and a great cocktail to serve at a party without having to individually make drinks for each guest. Make this sangria using white wine flavored with fall fruit ahead of time and check one thing off your to-do list. It’s refreshing, festive and so delicious. Want to make it even more special? Garnish the rim of the glasses with this paleo caramel! It’ll be worth it!
1 bottle white wine
Fresh apple cider
How do you make Apple Cider Sangria?
We’re not lying when we say sangria is easy to make! All you do is mix together all of the ingredients and then let sit for anywhere from 2 to 24 hours. When you are ready to serve, you can add in the carbonated water. Additionally, you may want to have some fresh fruit on hand to top off the glasses with.
How to Make it a Mocktail
This drink is so festive for all of the fall holidays and gatherings. Make it a cocktail by omitting the white wine and vodka and replacing it with additional half carbonated water and half fresh squeezed orange juice!
How far in advance should sangria be made?
Sangria should be made at least 2 hours before serving, so all the fruit can mix well with the rest of the ingredient and so that it can have time to chill! Sangria gets better and better as it sits, so even 24 hours ahead will be great.
Add all ingredients to a large pitcher, except carbonated water. Let sit
Serve over ice with fresh fruit!
The longer it sits, the better! Make at least two before serving, or up to 24 and let it sit in the fridge.
There are many gluten-free vodkas out there, my two favorite are Ciroc Vodka and Tito's Handmade Vodka. Tequila and rum are generally naturally gluten-free. Read labels and be cautious of added flavors.
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Slow Cooker Mulled Cider with a Caramel Pecan Rim will be the hit of your parties or dinner parties all Fall and Winter long! The combination of the caramel and nutty pecans with the warming cider is perfection, and made with no added sugar.. Have it without any alcohol, or spike it as desired with your favorite liquor! Made in partnership with the American Pecan Council!
Slow Cooker Mulled Cider with Caramel Pecan Rim
No sugar added, simple to make, and definitely a new go-to drink when entertaining for the holidays! I put this out and let everyone add in their favorite alcohol: caramel vodka, brandy, bourbon, or wine!
If you love the combination of cinnamon + warm apple cider + a touch of cranberries, this is definitely a must-try! The best part? All you have to do is toss everything in a slow cooker and BOOM. Mulled cider perfection.
Get creative with this recipe for holiday entertaining by creating an individual spiked cider bar! Simply place liquor such as bourbon, red wine, or rum next to the slow cooker and let friends or family create their own spiked mulled cider beverage!
I’m back with another fabulous recipe in partnership with my friends at the American Pecan Council! Pecans are my favorite nut! They are lower in carbs and higher in fiber compared to many other nuts, and they’re a “good” source of monounsaturated fat, including the beneficial oleic acid that’s found in olive oil! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, and zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Plus, they have that yummy, buttery flavor! I love using pecan pieces to make my life easier during the chopping of them!
Caramel Vodka or Regular Vodka, 2 ounces per glass
1. Place all mulled cider ingredients into a slow cooker. Set on low for 4 hours.
2. While cider cooks, make a batch of caramel. Place coconut milk, vanilla, butter and sea salt in a small saucepan over medium-high heat. Bring to a boil. Turn down heat to low and let simmer, whisking often, for about 30 minutes or until thick enough to coat the back of a spoon. Take off heat and let cool. Store in the refrigerator until the mulled cider is ready.
3. Pour caramel onto a small, shallow plate.
4. On a separate shallow plate, place crushed pecans.
5. Dip your glass of choice in the caramel until the entire rim is well covered. Dip the caramel rim into the pecan mixture. Pour mulled cider into glasses and spike your drink with the desired alcohol if using, then stir and enjoy!
Storage: Leftover cider can be stored in the refrigerator for up to three days.
Make It On The Stovetop: Simmer the mulled cider ingredients in a large saucepan over low heat. Cover and let simmer for about 1 hour. Make sure that the cider stays at a low simmer, if it comes to a boil, the cider can separate!
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For more information, visit the American Pecan Council’s website! All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!
This One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon is the perfect fall meal! Packed with vegetables and hearty autumn flavor, this dish will be the hit of any dinner, weekday or weeknight! Made in partnership with Shenandoah Valley Organic!
One-Pot Apple Cider Braised Chicken
The salty bacon, sweet apple cider sauce, brussels sprouts, and perfectly cooked fall off the bone chicken is the ultimate flavor combination for when you are craving something comforting!
I am so excited to partner with my friends at Shenandoah Valley Organic for today’s awesome dish. SVO is a locally minded company that prides itself in producing the highest quality chicken grown on family-owned farms. Their Farmer Focus line allows you to actually see what farms your chicken is coming from, since each package you pick up at the store has a Farm ID for easy navigation on their website!
Watch the video:
Dairy-free, grain-free, low-carb, minimal ingredients and one pan for easy clean-up = fall dinner WIN in our book!
Want other delicious chicken recipes? Here are some favorite:
Pat the chicken dry and season generously with salt and pepper.
Sear chicken until brown on both sides in the dutch oven. This should take about 5 minutes per side.
Take chicken out of the pan and set aside on a plate.
Add the leeks, garlic, a pinch of salt, a pinch of black pepper, and cinnamon. Stir well, making sure to scrape up the brown bits at the bottom of th pan. Cook until leeks are translucent.
Add in the brussels sprouts and stir until combined. dijon mustard and thyme. Stir well.
Pour in the apple cider and mix until everything is well combined. Make sure all of the brown bits from the bottom of the pan have been scraped up. Cover and bring the sauce to a boil. Lower the heat, and add back in the chicken. Cover and let simmer for 15 minutes, or until the chicken is fully cooked through.
Take the chicken, brussels sprouts, and thyme sprigs out of the pan. Set the thyme aside, and place the chicken and brussels sprouts on the desired serving dish.
Add maple syrup to the sauce and bring to a high simmer over medium-high heat. Whisk frequently until the sauce has become thick enough to coat the back of a spoon, this should take around 5-8 minutes. Taste and adjust mustard, sea salt, and black pepper based on desired taste.
Pour the sauce over the chicken. Garnish with bacon and thyme and serve warm!
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Find SVO in a store near you by plugging your zip code into their store locator here. This post is sponsored by Shenandoah Valley Organic. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!