Low Histamine Vegan Apple Cider Donuts
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Learn more →Ingredients
12 servings
For the donuts
- 2 cups apple cider
- 2 cups all-purpose flour
- 1 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 packed light brown sugar
- ⅓ cup unsweetened applesauce
- ⅓ cup plant-based milk
- ¼ cup vegan butter, melted
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For the cinnamon-sugar coating
- ½ cup granulated sugar
- 1 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.
- 3 tbsp vegan butter, melted
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 12-cavity donut pan thoroughly with vegan butter or nonstick spray.
- 2
Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the cider has reduced to about 1/2 cup, 15–18 minutes. Remove from the heat and let cool for 10 minutes.
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