The Zenbelly Cookbook
prep time: 10 minutes | cook time: 15 minutes | makes: 25 to 30 donut holes
Growing up in New England meant apple picking in the fall, and that meant big baskets of apple cider donuts at the orchard. Even though this version is grain-free, dairy-free, and nut-free, you’ll be able to serve them to the masses without their having any idea that there’s anything “missing.”
In a large saucepan, heat the oil to 360°F.
In a medium bowl, combine the arrowroot, coconut flour, baking soda, and salt. Whisk to combine.
In a large bowl, beat to combine the eggs, honey, and apple cider.
Pour the dry ingredients into the wet, and beat to combine.
Let rest for 1 minute. It will thicken a bit.
Once the oil is hot, carefully drop in a tablespoon of the dough at a time, trying to get the dough into the oil in one smooth motion. A disher is highly recommended for this, or use two spoons. Work in batches, frying 8 to 10 at a time.
With a long-handled slotted spoon, gently roll the donut holes once or twice until they’re brown on all sides, about 3 to 4 minutes.
Remove with the slotted spoon to a wire rack placed over a rimmed baking sheet to drain.
Repeat with the remaining batter.
In a small bowl, combine the sugar and cinnamon. Shortly before you’re ready to serve them, roll the donuts to coat.
Note: Regular old cane sugar is the only thing that will provide that signature crunch that defines the apple cider donut, which is why I chose to include it as an option in this recipe—the only time you'll see it in this book. If you’d rather not use it, coconut
sugar will still taste great, but it will have a different texture.