Recipes Bread & Dough Recipes Doughnuts Gluten Free Apple Cinnamon Baked Doughnuts Back to Doughnuts Gluten Free Apple Cinnamon Baked Doughnuts by Becky Excell Total Time 48m Prep Time 30m Bake Time 18m Serves 9 Skill Level Easy Dietary Needs GF/Veg Gluten free Vegetarian 0 Reviews No ratings yet Share Influencer recipe Becky Excell is a gluten free food and travel blogger who has been creating delicious recipes since she stopped eating gluten over ten years ago. "It’s not until you can’t eat gluten that you realise it’s in everything". She started creating all the recipes she really missed enjoying. Here is one she has created especially for Allinson’s. The doughnuts are baked, not fried and are filled with a delicious homemade apple pie filling. Method For the apple filling: Peel and chop your apples. Place them in a saucepan alongside your butter and sugar. Allow to cook over a low heat for about 30 minutes until soft. Add in your cinnamon about half way through and stir. Your apple mixture is done when its lovely and thick, any excess water has evaporated and the apples are super soft. As we are going to be piping the apple filling into our doughnuts we need it to be smooth so use a stick blender to make the filling smooth, then, allow to cool. For the doughnuts: Preheat your oven to 160C Fan / 180C. Grease a cupcake / muffin tin either with butter or spay a little oil and spread it around each hole. Place your gluten free flour mix, baking powder, xanthan gum, cinnamon and caster sugar into a large bowl and gently mix. In a small bowl mix together your melted butter (must be cooled), oil, buttermilk and egg. Whisk until combined. Pour your wet ingredients into your bowl of dry ingredients and mix together. Try to mix as minimally as possible, just until combined. Your mixture is ready! Spoon your mixture into the muffin holes (already greased). Fill them up to about half way. You can fill them higher but they will just look a little more muffin like in shape - still delicious! Place in the oven for 16-18 minutes and cooked through. Once cooked allow to cool for a few minutes in their tin before gently easing them out. Mix your granulated sugar and cinnamon together. Whilst still warm carefully coat each in melted butter and then roll or sprinkle each with cinnamon sugar. Allow to cool. Making sure your apple filling is cool, thick and smooth, spoon it into a piping bag with a medium nozzle on the end. Then from the side of your doughnut, carefully push your nozzle into the doughnut and squeeze in your apple filling until lovely and full. Enjoy! Let's Bake The easiest way to follow a recipe Comfort Food Gluten Free Vegetarian Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Doughnuts 170g Allinson's Buckwheat Blend Milled and packed in a gluten free environment. Buckwheat has a distinctive, nutty flavour and chewy texture that provides character to bakes. This flour has been blended to take the fear out of gluten free baking. Our buckwheat has been specially blended with other grains and starches which are naturally gluten free. It delivers the benefits and characteristics of the buckwheat whilst also ensuring an excellent rise and texture in your gluten free breads, muffins and brownies. Buckwheat is one of the world's first domesticated crops. Its use is thought to have originated in Southeast Asia around 5 or 6 thousand years ago. Buckwheat sounds as though it would be closely related to wheat, but it is actually a distant cousin of rhubarb; the fruit seeds are what we refer to as buckwheat groats. 2 tsp Baking Powder ½ tsp Xanthan Gum 1 tsp Ground Cinnamon 85g Caster Sugar 40g Butter (melted) 25g Oil 1 Egg 75ml Buttermilk For the Filling 400g Apples (Ideally cooking apples but eating apples work fine too) 120g Caster Sugar 15g Butter ½ tsp Ground Cinnamon Cinnamon Sugar 100g Granulated Sugar 1 tsp Ground Cinnamon 50g Butter (melted) Utensils Muffin tin Whisk