Categories: Desserts
Ingredients
- 3/4 cup unfiltered apple cider
- 7 oz. McIntosh or Cortland apples, cored and diced
- 6 oz. whole-wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 cup sugar
- 1/2 cup plain Greek yogurt
- 3 tbsp. canola oil
- 1 large egg
- Cooking spray
- 2 tbsp. tahini
- 2 tbsp. dark maple syrup
- 2 tsp water
Directions
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Preheat oven to 350.
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Combine apple cider and apples in a saucepan over medium-high; cover, and cook 10 minutes. Uncover, and cook 2 minutes. Remove from heat; cool 10 minutes. Pour apple mixture into a blender; process until smooth.
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Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, cinnamon, and salt in a medium bowl; stir with a whisk.
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Combine apple mixture, sugar, yogurt, oil and egg in a medium bowl; stir with a whisk. Add yogurt mixture to flour mixture, and stir until combined.
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Coat 2 doughnut pans with cooking spray. Spoon batter evenly into 12 cavities. Bake at 350 for 12 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert doughnuts onto a wire rack. Cool completely.
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Combine tahini and maple syrup, stirring with a whisk. Add 2 tsp water; whisk until smooth. Spread glaze over tops of doughnuts. Let stand until glaze is set.