These are best hot out of the oven, but microwaving them for about 15 seconds heats them up perfectly once they’ve cooled. They’ll keep for a few days on the counter, or two months in the freezer.
Dairy-Free Apple Cider Donut Bites
makes 32 donut bites
2 teaspoons vinegar
1/2 cup almond milk
1/2 cup apple cider
2 cups whole wheat flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 egg (or 1 flax egg)
2 tablespoons oil (vegetable, canola, or coconut)
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
3/4 cup (150g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup Earth Balance Buttery Spread, melted
In a small bowl or cup, mix together your vinegar and almond milk. Let it sit for five minutes to curdle.
Preheat your oven to 350°F, and grease a mini muffin tin.
In a large bowl, whisk together your dry ingredients. Slowly stir in your wet ingredients, including your milk and vinegar mixture. Mix only until moistened and mostly free of lumps.
Fill each of your mini muffin cups 3/4 way full, and bake about 10 minutes, until cooked through. Let cool five minutes.
In a medium sized, shallow bowl, add your melted non-dairy butter. In a separate dish, combine your sugar and cinnamon. Dunk your donut bites into the warm, melted Earth Balance, then coat with the sugar mixture.