Beet Apple Cider Donuts

Beet Apple Cider Donuts

Recipe Includes: Beet Root Powder, Coconut Palm Sugar, Coconut Oil



2 tbsps. coconut flour

2 tbsps. BareOrganics Beet Root Powder

½ cup non-dairy milk

2/3 cup organic apple cider, at room temperature

½ cup light brown sugar

6 tbsps. liquid BareOrganics Coconut Oil

Seeds from ½ a vanilla bean

4 large pasture-raised eggs, room temperature

1½ cups blanched almond flour

½ cup Tapioca starch

2 tsps. baking powder

½ tsp. fine sea salt

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Sugar Topping:

¼ cup light brown sugar

¼ cup BareOrganics Coconut Palm Sugar

1 tbsp. ground cinnamon


  1. Preheat oven to 350 degrees Fahrenheit and grease your donut pan.
  2. In a large bowl, whisk together the coconut flour, beet powder, and milk of your choice until a thick paste forms. Whisk in the apple cider, light brown sugar, coconut oil, vanilla, and eggs until fully incorporated.
  3. In a separate bowl, whisk together the almond flour, Tapioca starch, baking powder, salt, and spices.
  4. Add the dry ingredients into the wet a little at a time until everything is combined.
  5. Add the batter to a piping bag and fill the donut cavities 3/4 full.
  6. Bake for 12-15 minutes, checking at 12 minutes for doneness, until a cake tester or toothpick comes out clean and donuts are golden.
  7. Remove donuts from pan, rinse, dry, and grease donut pan, and repeat with remaining batter.
  8. In a wide, shallow bowl, whisk together the sugars and cinnamon. Once the donuts are completely cool, dunk them in the topping, gently turning them to cover their sides and tops.


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