Ingredients
Scale
- 1 ¼ cup blanched almond flour
- ⅛ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cardamom
- ¼ teaspoon allspice
- pinch of salt
- 2 tablespoons maple syrup
- ½ cup coconut milk, full fat
- 2 tablespoons ghee, melted (coconut oil works too)
- 1 egg
- 2–3 apples (i used honeycrisp)
- 1 teaspoon vanilla extract
Frosting:
- ¼ cup cashew butter
- 3 tablespoons maple syrup
- 2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F and spray a donut pan with oil spray.
- Shred the apples with a cheese grater then place them on a paper towel and squeeze them to take most of the moisture out. Then measure out 1 cup of shredded apple and set aside.
- Mix together the blanched almond flour, baking soda, cinnamon, nutmeg, cardamom, allspice and salt.
- Add the maple syrup, coconut milk, ghee, egg, and vanilla to the bowl and mix to combine. Then fold in the shredded apple into the batter.
- Scoop batter into a large ziplock bag and cut the tip of the bag with scissors. Squeeze batter into the donut pan then shake it a little to evenly disperse the batter.
- Bake until a toothpick inserted into the center comes out clean, about 18 minutes.
- Set pan over a wire rack to cool. Wait until donuts are cooled a bit then remove from the pan.
- Frosting: Combine cashew butter, maple syrup and cinnamon in a small bowl. Spread the frosting on top of the cooled donuts.