Rhubarb Apple Baked Donuts
 
 
Serves: 6 regular donuts + 4 donut holes, or 7 regular sized donuts
Ingredients
  • 2 tablespoons unsalted butter
  • ⅓ cup apple juice
  • ¼ cup coconut sugar
  • 2 tablespoons honey
  • 1 egg
  • ½ cup whole wheat pastry flour
  • ½ white whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamon
  • ¼ teaspoon sea salt
  • ⅓ cup shredded apple
  • slightly heaped ⅓ cup finely diced rhubarb
  • natural cane sugar for finishing
Instructions
  1. Preheat oven to 400. Lightly butter donut pan.
  2. In a small saucepan, melt butter over low heat. Add apple juice, coconut sugar, and honey. Whisk until sugar is dissolved. Add egg and whisk to egg to incorporate.
  3. In a medium mixing bowl, whisk together the flours, baking powder, cinnamon, ginger, cardamom, and salt.
  4. Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix. Use a rubber spatula to fold in rhubarb and apple.
  5. Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
  6. Bake for 9-10 minutes, until donuts are lightly browned and tops appear dry. Let cool in pan for 2-3 minutes before transferring to a cooling rack. Donuts are best served slightly warm. Dip in natural cane sugar before serving, if desired.
Notes
adapted from The Faux Martha
Recipe by at https://dev.gatheranddine.com/rhubarb-apple-baked-donuts/