Free time has been pretty sparse around here lately -- days have been filled with work and evenings with studying, leaving very little time for the fun stuff. I'm sneaking in family time and friend time as best I can, but things will continue to stay a little quiet around here until November.
That being said, this weekend's unexpected trip to the Abbey to go apple picking was just what I needed: fresh 'autumn is coming' cottage air, a summery sky, and all the apples a girl could dream of. It was perfect. When we arrived home with a 10 lb bag of apples, apples and honey seemed like the only solution (considering I didn't get around to baking last week for Jewish New Year). Last year's apple chips and apple sauce are totally happening this week too.
Happy almost first day of Fall, and Gmar Chatima Tova to those celebrating.
Preheat oven to 350. Grease a donut hole (or donut) tray.
Ingredients:
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup brown sugar
2 T unsalted butter, melted
1/2 cup almond milk
1/2 tbsp white vinegar
1 egg
1 tsp vanilla
2 apples, peeled and diced ( ~1-1/2 cups)
honey glaze //
1 cup icing sugar
1 T honey
3 T almond milk
What to do:
Combine the dry ingredients in a large bowl, and stir to incorporate, being sure to break up any lumps.
Pour the vinegar into a 1/2 cup measuring cup. Add the almond milk until the measuring cup is full. Let sit for one minute to 'curdle'. This is a foolproof way of making dairy free buttermilk.
Whisk together the melted butter, egg, vanilla and curdled milk. Pour the wet ingredients over the dry and gently stir in the apples until no visible dry flour remains. Do not over mix.
Transfer the batter to your prepared baking tin, and bake for 8-10 minutes until set. Let cool slightly before transferring to a wire rack to cool completely before glazing.
To make the glaze, whisk together the icing sugar, honey and almond milk. Dip each donut hole into the glaze, then place back on the wire rack to let the excess glaze drip off. Let the glaze firm up slightly before serving.