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

1. Preheat oven to 350.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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