For the Donuts:
11.2 ounces apple cider
2 tablespoons sugar
2 tablespoons coconut sugar
1/3 cup apple sauce
1 teaspoon vanilla extract
1/4 cup vegetable oil
1 1/2 cup flour
3 tablespoons almond flour
1 teaspoon baking powder
pinch of salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon apple vinegar
In a pot, add 11.2 ounces apple cider, 2 tablespoons sugar, and 2 tablespoons coconut sugar. Bring to a simmer and cook on low until the liquid reduces and thickens about 20-30 minutes. By the end, we should have about 1 cup’s worth of thick liquid.
Remove from heat and set aside to cool.
Preheat oven to 375°F. Lightly grease a donut baking tin.
To the apple liquid, add 1/3 cup apple sauce, 1 teaspoon vanilla extract, and 1/4 cup vegetable oil. In a separate bowl, mix dry ingredients: 1 1/2 cup flour, 3 tablespoons almond flour, 1 teaspoon baking powder, a pinch of salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
Add dry ingredients to wet ingredients, fold in to mix it, but don’t overmix. Lastly, stir in 1 teaspoon of apple vinegar.
Transfer the mixture to a piping bag and pipe the dough into the donut baking tin. Place the baking tin into the preheated oven and bake for approximately 10-12 minutes at 375°F, until the donuts are golden brown.
Check with a toothpick that they are done, then remove the donuts from the oven and let them cool down completely.
Once cooled, coat the donuts with melted coconut oil and roll in a mixture of sugar, coconut sugar, and cinnamon. Serve or store in an air-tight container for up to 4 days.