@hannahharvestinghealth: Apple Cider & Maple Pumpkin Donut Holes! APPLE CIDER— i n g r e d i e n t s- 2/3 cup almond flour 3/4 cup all purpose flour {I used @bobsredmill gluten-free 1:1 baking flour} 1 tsp. baking powder 1/2 cup granulated sugar {I used cane sugar} 1 tsp. cinnamon 1 tsp. vanilla extract 3/4 cup apple cider 1 egg d i r e c t i o n s- 1. Preheat oven to 350F and grease a donut hole pan. 2. In a mixing bowl, whisk together the vanilla extract, apple cider and egg—then whisk in the rest of the ingredients. 3. Using a small cookie scoop, scoop the batter into the donut pan {makes 20 donut holes}, and bake for 12 minutes! 4. Once cooled, pour a little extra apple cider in a small bowl, very lightly dip the outside of the donuts in, and then into a mixture of 1/2 tbsp. cinnamon + 1/2 cup granulated sugar. Enjoy! MAPLE PUMPKIN— i n g r e d i e n t s- 2/3 cup almond flour 3/4 cup all purpose flour {I used @bobsredmill gluten-free 1:1 baking flour} 1 tsp. baking powder 1/2 cup granulated sugar {I used cane sugar} 1 tsp. cinnamon 1 tsp. vanilla extract 1/2 cup pumpkin purée 1/4 cup + 2 tbsp. milk 1 egg d i r e c t i o n s- 1. Preheat oven to 350F and grease a donut hole pan. 2. In a mixing bowl, whisk together the vanilla extract, pumpkin purée, milk, and egg—then whisk in the rest of the ingredients. 3. Using a small cookie scoop, scoop the batter into the donut pan {makes 20 donut holes}, and bake for 12 minutes! 4. Once cooled, dip them into the maple icing {powdered sugar mixed with maple syrup + a little water} Enjoy!

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Friday 16 October 2026 18:17:22 GMT