1

Brown the butter: Place butter in a light coloured pan over medium heat. Continue stirring and cooking the butter until the butter starts turning golden brown and smells slightly nutty. Immediately transfer the butter to a heatproof bowl and set aside. If using coconut oil, simple melt it and set aside to cool.

2

Preheat the oven to 350℉ and grease a doughnut pan with coconut oil or butter.

3

In a large bowl, whisk together the oat flour, almond flour, arrowroot starch, coconut flour, baking powder, baking soda, 2 teaspoons cinnamon, nutmeg, ginger, allspice and kosher salt.

4

In a separate bowl, whisk together the apple sauce, eggs, coconut sugar, vanilla and apple cider, then slowly stream in the browned butter while whisking. Add the wet mixture to the dry ingredients and stir to combine.

5

Fill the doughnut pan with the batter and bake for 17-20 minutes until golden brown and slightly firm to the touch. Allow to cool in the pan for a couple minutes before flipping the doughnuts onto a rack to continue cooling. Repeat with any remaining batter.

6

Melt the remaining 2 tablespoons of butter and mix the 1/4 cup coconut sugar and 1 teaspoon cinnamon together in a small bowl. Use a pastry brush to brush the top of the doughnuts with the melted butter then sprinkle with the cinnamon sugar mixture.

7

Serve immediately or store in an airtight container for 3 days. They will keep longer in the fridge.

8

Substitutions: to make dairy-free use coconut oil in place of butter.