Start by adding the apple cider and 1 tablespoon of maple syrup to a small pot and bringing it to a slight boil. Reduce the heat and let it simmer for a few minutes (3-4 minutes), stirring occasionally. **NOTE: For extra Apple flavor, you can always add sliced of an apple to the pot as well.**
Set heated apple cider aside and let mixture cool for 10 minutes or so.
Meanwhile, preheat oven to 375 degrees Fahrenheit and spray your doughnut baking pan (that has 6-wells or 12-mini ones).
In a medium bowl, sift together the organic all-purpose flour, organic whole wheat pastry flour, baking powder, baking soda, cinnamon, ground nutmeg, ground ginger, ground cloves, allspice and sea salt.
In a separate mixing bowl, add the Almond milk and apple cider vinegar, whisking together well and letting it sit for 2 minutes. Then add the organic brown sugar, coconut oil, vanilla extract and mix together well again.
Finally, stir in the dry ingredients into the wet ingredients, until just well combined. Do not over-mix.
Spoon the batter into a ziploc bag (or piping bag), cutting the tip and pipping it into prepared doughnut (donut) pan, only ¾ filled into each cavity to avoid over-rising.
Bake doughnuts for 16-18 minutes or until golden brown (and fluffy) and then let them cool for 5 minutes. Lastly, turn them out onto a cooling rack so that they continue to cool completely.
To Make Sugar Coating: Mix together pure cane sugar and ground cinnamon into a small bowl and set aside.
Once donuts are SLIGHTLY cooled, dip each donut into the sugar mixture, rolling them a few times until fully coated and repeat until all are made.
Place each donut onto a wire rack to fully cool.
Grab one (two or three!) and enjoy!
Bon Appetite.