I feel like I’m kind of on the fence with this season change. I’m still loving the warm weather, and I feel like summer was too short, but I’m slowly embracing the fact that it’s September, and fall-ish things are going to start happening. And that’s a good thing, really, because I love fall decorating, and cider mills, and pumpkins, and jeans and sweaters and boots. I guess it’s just that winter is always soooooooo long. So very, very long.
Anyway, we’ll be heading to the cider mill in the next few days. We have three cider mills that we visit throughout the fall, and this one has a nice nature trail, and some goats that you can feed, and it also makes the best cider slushes.
The one thing that’s a bit of a bummer when you have food allergies or intolerances is feeling like you’re missing out on something – not just a food, but part of an experience. And that happens to us a little bit with cider mills. I used to LOVE cider mill donuts so much – they are hot, and fried, and rolled in cinnamon sugar. What’s not to love about that? But of course they contain egg, and wheat, and sometimes dairy, so they’re off limits for us now. I’ve solved that little problem for us by making our own donuts at home with my trusty donut pan. (affiliate link).
These donuts are light and fluffy and very similar to cider mill donuts, but without all the fat, since they aren’t fried. I cannot make these fast enough for my boys – they gobble them right up!
Cider Mill Donuts.
- 1 cup white spelt flour
- 1 cup whole spelt flour
- 1 cup coconut sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup non-dairy milk
- 1 teaspoon white vinegar
- 1 1/2 teaspoons vanilla extract
- 4 Tablespoons unsweetened applesauce
- 1/2 cup vegan buttery spread melted
- For the Topping:
- 1/3 cup sugar
- 1 teaspoon cinnamon
Preheat the oven to 350 degrees. In a small bowl, combine the 1/3 cup sugar and the teaspoon of cinnamon.
Combine the flour, sugar, baking powder, and spices in a large mixing bowl and whisk together.
Add the non-dairy milk, vinegar, unsweetened applesauce, vanilla, and vegan buttery spread and mix until combined.
Spoon the batter into a donut pan, making sure that the batter is smooth and even with the top of each donut well.
Bake at 350 degrees for about 10-12 minutes. Let cool somewhat before removing from the pan.
Dip each donut into the cinnamon sugar mixture. Enjoy!
Have you been to the cider mill yet? Or have you done any other fall type things?
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