ALONG COMES MARY

So! Yesterday when I paid a visit to my Chiropractor, Natalie (aka–my very own Witch Doctor….and you know how a lot of women tell their woes, rants & raves to a stylist, a la Elle Woods? For me, it is Dr. Wilson!) I asked her how her trip to New England (Connecticut) was and she told me of all the gluten goodies she allowed herself to try & the one I cannot get off my mind the most are the Apple Cider Doughnuts she got to have! She spared me details, as they were not GF….yet, I must try this treat! So, after searching the power that is Google, I was pleasantly pleased to find some variations on this fall dessert minus the gluten. Heres a recipe, & hopefully there will soon be a part 2 to this post after I bake them myself! Enjoy! xo

• Prep: 20 min. + standing Bake: 15 min. + cooling
• Yield: 10 Servings

Ingredients

• 2 cups gluten-free biscuit/baking mix
• 3/4 cup sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon apple pie spice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon baking soda
• 1/2 cup warm water (110° to 115°)
• 6 tablespoons butter, melted
• 1/4 cup unsweetened applesauce, room temperature
• 1 tablespoon vanilla extract
  
• GLAZE:
• 1 cup apple cider or juice
• 1 tablespoon butter, softened
• 2/3 to 3/4 cup confectioners’ sugar

Directions

• In a large bowl, mix the first eight ingredients. In another bowl, whisk the water, butter, applesauce and vanilla until blended. Add to the dry ingredients; stir until blended. Cover and let rest for 10 minutes.
• Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full.
• Bake at 325° for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.
• For glaze, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 tablespoons. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners’ sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set.