-
Pour the apple cider into a sauce pan and cook on medium heat for 15-20 minutes. The cider should reduce to 1/2 cup.
-
Preheat the oven to 350 degrees once the cider has been cooking for 10 minutes.
-
Meanwhile, combine the gluten free flour, baking powder, baking soda, cinnamon and nutmeg into a bowl and mix.
-
When the cider is finished reducing, add the egg, agave nectar, and coconut oil and whisk together.
-
Pour the wet ingredients into the dry ingredients bowl and use a hand mixer to combine until smooth.
-
Brush the donut pan with a little bit of coconut oil to prevent sticking and pour the batter into the pan, filling until 2/3 full.
-
Bake for 12 minutes.
-
While the donuts are baking, prepare the cinnamon sugar topping by mixing the cinnamon and brown sugar in a shallow bowl.
-
When the donuts come out of the oven, lightly brush the tops of them with coconut oil and then dip them in the cinnamon sugar topping. I like to turn them in a half circle twice to make sure they're evenly coated.
-
Place on cooling rack and serve warm or cool.
-
Enjoy!!