Low Histamine Apple Cider Doughnuts
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Learn more →Ingredients
12 servings
For the doughnuts
- 2 cups apple cider
- 3 ½ cups all-purpose flour, plus more for dusting
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ½ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ¼ tsp ground allspice
Ingredient noteLow histamine diets often limit warming baking spices like allspice, which can trigger histamine release. The trace used here is likely tolerated. If you prefer to always avoid allspice, please tap it and change its rating to Red.
- ½ tsp salt
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ cup buttermilk
- 3 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
For frying
- 2 quarts neutral oil (such as canola or vegetable oil), for frying
For the cinnamon sugar
- 1 cup granulated sugar
- 1 ½ tsp ground cinnamonIngredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Instructions
- 1
Pour the apple cider into a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to about 1/2 cup, 15–18 minutes. The cider will be syrupy and deep amber. Remove from heat and let cool to room temperature, about 20 minutes.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, 1 tsp cinnamon, nutmeg, allspice, and salt. Set aside.
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