The standard tahini bread recipe has just gotten a Fall facelift with the addition of sauteed apples and cinnamon. Who doesn’t love donuts in the Fall? Inspired by my love of tahini and apple cider donuts from Delicious Orchards in Colts Neck, NJ.
- 3 TBSP Tahini
- 2 eggs
- 1 TBSP Honey
- 2 Tsp Pumpkin Pie Spice
- 1 TSP Vanilla
- 1/2 Tsp Baking Powder
- 1/4 cup apple, finely diced
- 1 TBSP coconut oil (or ghee)
- 1/2 Tsp cinnamon
- 3 TBSP coconut sugar (or brown sugar)**
- 1 Tsp ground cinnamon**
**Adjust cinnamon sugar ratio to your liking.
Preheat the oven to 375.
Sautee the apples, coconut oil and cinnamon over medium heat until fragrant, about 3-5 minutes. Set aside.
Whisk together the remaining ingredients. Fill a greased mini donut pan (I got mine from Michaels for like $5). Top the batter with the donut mixture.
Bake for 10-12 min – be sure to keep an eye on them, they brown quick.
While they are still hot, roll those babies in a mixture of coconut sugar and cinnamon.
- To elevate the apple cider flavor, poke holes in the donuts with toothpicks as soon as they come out of the oven. Then, spray (or carefully spoon) some apple cider on them before rolling into the cinnamon/sugar mixture.
- This recipe can easily be doubled – I just only have one mini donut pan so cut my standard recipe in half when I made this!
- I got my mini donut pan from Michaels – I highly recommend checking out their baking section! They always have coupons (check online before you go), and I ended up getting mine for like $5. Such a steal.
- Flax eggs with NOT work here – sorry that you had to be the person to figure that out, Isabelle…
- Rolling these in powdered sugar would be BEYOND scrumptious. Just sayin’.