My little dream of a cookbook, turned reality, is having a birthday today!
Today, All American Paleo Table turns ONE!
Most days I still pinch myself, that I get the honor to say I am a published author, but more importantly, it truly is an honor to get to share a bit of my life with you, your kitchens and your tables!
It is no secret that I absolutely adore fall—the boots, the cool air, the cinnamon spice everything and of course the cute chubby pumpkins! I wanted to share one of my favorite recipes from the Thanksgiving chapter of my cookbook with you all to jump right into fall!
I went away to Michigan for college and fell in love with seasons, especially this concept known as apple cider donut holes! If you have ever had hot, fresh donut holes from an apple farm or cider mill, you know this magical concept I am talking about! Seriously delicious and you can’t ever just stop at one!
A huge part of my cookbook was re-creating those recipes that have memories associated with them—because food is such a central part of celebrations and every day life! These donut holes just make me so happy and will bring so much joy to your kitchen!
So cozy up with a hot cup of chai tea or coffee and enjoy these nut-free cider mill donut holes (see you don’t even have to purchase a special donut pan that way)!
I truly have LOVED hearing your stories and comments about my cookbook and recipes and would LOVE (pretty please with a cherry on top) if you take a few minutes to leave me an Amazon review! It really helps others find my book and I would just so appreciate that!
Paleo, Nut-Free Apple Cider Mill Donut Holes
recipe from All American Paleo Table
makes 14-16 donut holes
- 4 cups coconut oil, for frying
- 1/2 cup coconut flour, sifted
- 1/4 cup arrowroot flour
- 1/4 cup maple sugar*
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- pinch of sea salt
- 4 eggs
- 1/2 cup apple cider (juice not vinegar)
- 2 tbsp raw honey
- 1 tsp pure vanilla extract
- 3 tbsp maple sugar
- 1 tbsp ground cinnamon
*I highly recommend using maple sugar, I can’t make recommendations for substitutes due to taste and texture.
- Warm a heavy-bottomed pan or fryer with coconut oil, making sure you have about 3 inches worth of oil. Slowly heat the oil until the temperature reaches 375 degrees F.
- In a mixing bowl, sift together the flours, maple sugar, cinnamon, baking soda and salt. In a separate blow, blend together the eggs, apple cider, raw honey and vanilla extract until smooth. Add the flour to the egg batter and blend until a smooth batter forms. Scrape down the sides and bottom of the bolt and let the batter set for 1 minute to allow the flours to soak up the liquids. Briefly blend the batter one last time.
- Using a 1 1/2 tbsp cookie scoop, scoop the batter and carefully drop it into the hot oil. Add a few more donut holes, but don’t overcrowd the pan. Keeping your oil temperature stable, fry the donuts for about 4 minutes, rotating after 2 minutes to make sure that all the sides are evenly cooked. Remove the donuts with a slotted spoon and place on a paper towel.
- While the donuts are still warm, sprinkle with the maple cinnamon sugar sprinkles.
- Fry the remaining donuts, sprinkling them the the maple cinnamon sugar sprinkles once they are done. After all the donuts are cooked and cool enough to touch, roll the donuts in the remaining cinnamon sugar so that all sides are dusted.
- Best eaten fresh and warm.