2 cups gluten-free biscuit/baking mix
¾ cup sugar
1pkg (1/4 oz) quick-rise yeast
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. apple pie spice
½ tsp. ground cinnamon
1/8 tsp. baking soda
½ cup warm water (110 to 155 degrees)
¼ cup unsweetened applesauce, room temp
1 Tbsp. vanilla extract
1 cup apple cider or juice
1Tbsp. butter, softened
2/3 to 2/4 cup confectioners’ sugar
1. In a large bowl, mix the first eight ingredients. In another bowl, whisk the water, butter, applesauce and vanilla until blended. Add to the dry ingredients, stir until blended. Cover and let rest for 10 minutes.
2. Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full.
3. Bake at 325* degrees for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.
4. For glaze, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 Tbsp. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners’ sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set.
Nutrition Facts: 1 doughnut equals 273 calories, 8 g fat (4g saturate fat), 18 mg cholesterol, 565 mg sodium, 47 g carbohydrate, 4 g fiber, 4 g protein.
Recipe found in August/September issue of taste of home magazine