Ingredients:
For the Donuts:
1 1/2 cups apple cider
1/4 cup unsweetened applesauce
1/2 cup almond milk
1/3 cup coconut oil, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
For the Pomegranate Glaze:
1 cup powdered sugar
3 tbsp pomegranate juice
Pomegranate seeds, for garnish (optional)
Directions:
Prepare the Apple Cider Reduction:
In a small saucepan, bring the apple cider to a boil. Reduce heat and simmer until it reduces to about 1/2 cup, around 15-20 minutes. Let it cool slightly.
Make the Donut Batter:
Preheat your oven to 350°F (175°C) and grease a donut pan.
In a large mixing bowl, whisk together the applesauce, almond milk, melted coconut oil, granulated sugar, brown sugar, and the cooled apple cider reduction.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Donuts:
Spoon the batter into the prepared donut pan, filling each mold about 3/4 full. Bake for 10-12 minutes, or until a toothpick inserted into the donuts comes out clean.
Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Pomegranate Glaze:
In a small bowl, whisk together the powdered sugar and pomegranate juice until smooth.
Dip the top of each cooled donut into the glaze, then place back on the wire rack. Garnish with pomegranate seeds if desired. Let the glaze set before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: Approximately 200 per donut | Servings: 12 donuts
