Apple Cider Donuts with Apple Cider Syrup

MmmMMmm... pre glazed.

Perfect for the fall.  TRUTH: I ate 48 mini donuts in 3 days.  Pretty easy to make, and the result has a true cake donut crumbly-but-melt-in-your-mouth consistency.  Top them with cinnamon coconut-sugar, or drizzle with home made apple cider syrup.... or both!


 THE RECIPE:

1/3 c brown rice
1/3 c teff flour
1/3 c tapioca Flour
1 c millet flour            (totals 2c GF flour)

1 tsp guar gum
1 tbs baking powder
½ tsp salt
½ tsp nutmeg (or more to taste)
½ tsp cinnamon (or more to taste)

2 tbs applesauce
¾ c apple juice
5 (/7, or scant ¼ tsp) drops apple cider vinegar
3/4 c coconut sugar          
2 tbs agave
2 tbs coconut oil, melted
½ tsp vanilla extract
1 egg

Combine dry ingredients. Combine wet ingredients. Make sure coconut oil is melted—place in hot water bath/heat gently on stove if not. Mix wet into dry.

Preheat donut maker; fill donut wells—DO NOT overfill, these WILL rise well. To top, spray with sprayable coconut oil, then sprinkle with cinnamon+coconut sugar. For a sweeter taste, drizzle with apple cider syrup (and cinnamon-coconut sugar, if desired). The syrup does take away a bit from the delicate donut taste, though - so take your pick!

Apple Cider Syrup:

1 gallon apple cider

First, measure 2.5 cups cider into a large (at least a gallon) pan, and note the liquid level. Add the rest of the cider. Boil for approximately 5 hours, stirring frequently (especially at the end as it thickens), until volume is reduced to 2.5 cups. Pour into sterile (boiled) glass jars for storage. Keep refrigerated. Syrup will thicken as it cools.

Boil it down!

As it begins to thicken (~5 hrs) it will begin to froth! Exciting!

It's.... INTERNATIONAL WAFFLE DAY!!! (March 24)

 
and it's time to celebrate!  (I'm posting this a bit in advance, to give ample inspiration for waffley breakfasts tomorrow.)

What a wonderful week. A supermoon, the first day of spring, warm weather, two best friends' birthdays, and International Waffle Day on March 24.

Not gonna lie, I've been waffling all week in anticipation. Monday night I made cinniteff waffle sandwiches with pizza sauce, cheeze, and mixed greens on them. I also came to the discovery that (at least in my belgian waffle maker, with cinniteff waffles) thinner batter makes soft, flexible, moister and lighter waffles, whereas thicker batter (which is what I usually do for breakfasts) makes crispy belgian-style waffles. I liked the lighter option for dinner, when I want proportionally more protein and less carbs. So keep that in mind!

Also, I ran out of teff flour Monday. Which led me to create the above-pictured Goldi-squares Stairway to Waffleheaven #Winning Waffles. We'll just call them #WinningWaffles for short..... (TIGERBLOOD!!!!)

They pretty much are amazing. Light, faintly sweet but still neutral flavor allows for unlimited possibilities. Such as:

PIZZA WAFFLE!!!! huge success. I used Bridgford Turkey Pepperoni, and Prego VeggieSmart sauce. yum.

OMG  it's a WAFFLEDONUT. okay not really, but that's what it tastes like. Just sprinkle on top: Organic cocoa powder, coconut sugar, and shredded coconut. And it tastes like a chocolate powdered sugar donut! Slash some kind of intensely amazing pastry delicacy.


So, for the substrate behind all this madness:

THE RECIPE:

1 egg
1 tbs extra light olive oil  ---> whip together until a bit frothy
up to 3/4 c almond milk
1 tsp vanilla
5 drops stevia
1.5 tbs millet flour
1.5 tbs garbanzo bean flour
1 tbs Bob's Red Mill All-Purpose GF Flour
1 tbs coconut powder (ie, finely shredded coconut/coconut flakes)
scant 1/8 tsp salt
1/2 tsp baking soda     ----> mix all together, pour into [belgian] waffle iron and WAFFLE IT UP!

Ghee (or coconut oil) it after it's off the iron.


#WINNING