Raw Apple Spice Filled Doughnuts

Waking up to the aroma of apples and spice is one of the best feelings in the world.  Which is exactly what I experienced yesterday morning.  I was dehydrating my apple spice doughnuts, and I could not have been more excited for them.  I have been wanting to make apple spice doughnuts since last year, but winter turned to spring, and it was no longer apple season so I waited until this autumn to do it.  It was about time!  I had first visualized simple doughnuts with a cinnamon glaze, but then it morphed into filled doughnuts sort of apple doughnuts bismark style.
I made a delicious spiced apple dough, and it was wonderful even before "baking" in the dehydrator.  I am a lick the excess batter from the bowl type of girl, and let me tell you, there was not a speck left in the bowl, and I did a lot of sampling it was that good.  Luckilly, there was still enough for 8 doughnuts. Once they were all dehydrated, I made a silky jammy apple butter filling, and then topped them off with a creamy vanilla maple frosting.
I could not have been more excited to try these.  They were pure heaven, better than I could have imagined.  The cake part was perfectly spiced and soft, and the filling oozy and tasting like apple pie and the frosting was like the whipped cream on top of the pie...it was perfect!

Raw Apple Spice Filled Doughnuts
Makes 8

Doughnuts:
1 cup raw sprouted buckwheat flour or sprouted oat flour
1 cup ground flaxseed meal

2 1/2 cups raw coconut flour (do NOT use store-bought!)*
1/4 tsp sea salt
1 Tbsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
2  tsp pure vanilla extract
2 cups diced apple
1 inch piece fresh ginger
1 1/4 cups medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
Frosting:
1 cup young coconut meat
2 Tbsp coconut water
1 1/2 Tbsp raw coconut nectar
1/8  tsp sea salt
1 tsp pure vanilla extract
3 Tbsp raw coconut butter, warmed to liquid

Filling:
1 cup dried apples, soaked in water for 30 minutes and drained well
2 fresh apples (flavorful such as Honeycrisp or Haralson)
6 soft medjool dates, pitted
1 tsp pure vanilla extract
a pinch sea salt
1 tsp cinnamon

Combine buckwheat flour, coconut flour, sea salt, cinnamon, nutmeg in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, apple, and ginger to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated.
Shape the batter into 8 doughnuts without holes (it will be sticky, just be careful) and place on a dehydrator sheet.  Dry for about 14 to 16 hours at 115F (until they are cake consistency but still a little moist in the centers).
Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
When the doughnuts are done dehydrating, remove them from the dehydrator, and cut a divet into each one, removing the center so that there is a Tbsp sized hole (but being careful to not get too close to the bottom of the doughnut).  cut the bottom off of the piece that you cut out so you can place it back on top once the doughnuts are filled.

For the filling, combine all ingredients in a food processor and process until smooth.  Spoon about 1 Tbsp filling into the center of each doughnut, then place the top back on.  Place the frosting in a pastry bag, and pipe decoratively over the cupcakes (or you can simply spread it). 

*I say not to use store bought coconut flour because it will affect the flavor and quality of the finished product. I find it too dry (it soaks up all the moisture in the doughnuts), and most of it has an off flavor to me (it tastes toasted) that I do not care for.  You can make your own coconut flour in about 30 seconds or less in a high speed blender.  See how here:  http://www.fragrantvanilla.com/p/helpful-things-for-recipes-on-this-blog.html

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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