Cinnamon Spice Doughnuts {Gluten, Egg & Dairy Free}

They say a picture is worth a thousand words, right? So I'm not going to write any more. Just enjoy the goodness of my bad photography. : )

{Cinnamon Spice Doughnuts}

1 c. sorghum flour
1/2 c. arrowroot powder
1/2 t. xanthan gum
1 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. cloves
1/2 c. milk of choice
1 T. apple cider vinegar (or lemon juice)
1/4 c. applesauce
1 T. flax meal (or chia)
1/4 c. evaporated cane juice
1 T. molasses
1 t. vanilla

2 T. coconut oil (or butter, if you can have dairy)
2 T. evaporated cane juice
1 T. cinnamon

Preheat doughnut maker (or oven to 350). In liquid measuring cup, combine milk and acv. Set aside to "curdle." In large bowl, whisk together applesauce, flax meal, evaporated cane juice, molasses, and vanilla. Set aside. In separate bowl, whisk together remaining dry ingredients. Add milk mixture to applesauce mixture, and mix well. Quickly stir in dry ingredients until no streaks remain. Scoop about 2-3 tablespoons of batter into doughnut maker (or mini-doughnut pan) and bake for 8 minutes. While doughnuts are baking, melt coconut oil. In small bowl, mix evaporated cane juice and cinnamon. Set aside. After removing doughnuts from pans, dip in melted coconut oil and then in cinnamon-sugar mixture.

{This recipe is shared with Allergy Free Wednesdays, Slightly Indulgent Tuesdays, Homestead Barn Hop, Tasty Traditions, Clever Chicks Blog Hop, What's Shakin, and Simple Lives Thursday.}