Apple Butter Maple Syrup Donuts, Gluten Free

The cocoa is not a misprint – don’t leave it out. It makes the apple butter pop. It doesn’t taste like chocolate, but leaves you wanting another bite just to chase the flavor. And yes, chocolate queen here finds way to include it in everything! You should know that by now, right?

Ingredients

Donuts
240 grams GF Flour (100 grams GF oat flour,90 g superfine brown rice, 25 g superfine white rice flour, 25 g arrowroot)
180 grams white sugar
1 1/2 teaspoons baking powder
1 teaspoon unsweetened cocoa
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
pinch kosher salt
100 grams apple butter
50 grams buttermilk(can use low fat buttermilk)
50 grams maple syrup
20 grams vegetable oil
2 whole large eggs plus one egg yolk
Sugar Coating
180 grams white sugar, superfine or regular
1-2 heaping teaspoons cinnamon
Instructions
Donuts

Preheat oven to 350. spray 2 large donut pans (2×6)

Weigh dry ingredients and whisk to mix. In a glass measuring container weigh wet ingredients, add eggs and whisk. Add the wet ingredients all at once to the dry and mix well with a wooden spoon. Let sit for a minute or two and stir again. Fill pan(s) a generous 2/3 full. Bake 10 minutes and rotate. Bake about 4 minutes more or just until a toothpick comes out clean. Cool on a rack.

Sugar Coating
Gently stir sugar and cinnamon together in a shallow bowl that fits a donut. Place each donut in the bowl and spoon sugar mixture over each one shaking off excess. Optional: coat with powdered sugar or glaze with your favorite flavor icing.