2Tablespoonsgrapeseed oil or neutral oil of your choice
2teaspoonsvanilla bean paste
3/4cupsifted powdered sugar
1Tablespoonplus 2 teaspoons maple syrup
2to 5 teaspoons hard cider
Place 12 ounces of hard apple cider into a small saucepan over medium/medium-high. Cook for 10-15 minutes to reduce cider to 1/2 cup. Set aside to cool.
Preheat oven to 350 degrees.
In a large mixing bowl, combine gluten-free flour blend, coconut sugar, cassava flour, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.
In a separate bowl, combine hemp milk and egg. Whisk together. Add grapeseed oil and vanilla bean paste, whisking again. Last, incorporate the cooled, reduced hard apple cider.
Incorporate wet ingredients into dry.
Lightly oil your donut pan (even if it says it is non-stick, you should oil it.) Pipe batter into each of the six cavities of the pan. I place the batter in a gallon size ziploc bag and snip one corner off to make a quick piping bag. You could also carefully spoon the batter in, but piping is much faster.
Bake at 350 degrees for approximately 15 minutes. A toothpick inserted into a donut will come out clean when they are done.
Allow to cool in the pan for 5 minutes. Gently run around the edge of the donut with a paring knife to make sure the donuts are loose in the pan, then turn out onto a cooling rack.
While cooling, mix the glaze in a small bowl. Combine powdered sugar and maple syrup, then add hard cider in one teaspoon at a time until the glaze is thin enough to dip the donuts.
Dip each donut into the glaze then return to the cooling rack to set up.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.