Breakfast and Bread
Gourmet Apple Sunbutter Sandwich Donuts
These vibrant apple sandwich donuts feature crisp, seasonal Honeycrisp rounds filled with a spiced sunflower seed butter cream. Topped with toasted seeds and jewel-like pomegranate arils, they offer a sophisticated, grain-free take on a classic snack for any autumn table.
- Prep
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 320 kcal
Method
Fill a large bowl with cold water and stir in the lemon juice. Slice the apples crosswise into 1/2-inch thick rounds. Using a small circular biscuit cutter or a piping tip, remove the center core from each slice to create a 'donut' shape.
Place the apple rings in the lemon water for 2-3 minutes to prevent oxidation, then remove them and pat very dry with a clean kitchen towel.
In a small mixing bowl, combine the sunflower seed butter, ground cinnamon, and maple syrup. Stir until the mixture is smooth and slightly thickened.
Arrange half of the apple slices on a clean surface. Spread approximately 1 to 1.5 tablespoons of the sunbutter mixture onto each of these slices.
Place the remaining apple slices on top of the spread to create a sandwich.
Spread a very thin layer of sunbutter or a dollop of thick Greek yogurt (substitute coconut yogurt for a dairy-free version) on the top surface of each sandwich.
Garnish generously with hemp hearts, toasted sunflower seeds, and pomegranate arils. Serve immediately.
Notes
Choose Honeycrisp or Pink Lady apples for their superior crunch and balance of sweet and tart flavors.
Make sure to pat the apples completely dry before spreading the sunbutter, otherwise the filling will slide off the fruit.
For a truly seasonal touch, add a pinch of ground nutmeg or cardamom to the sunbutter filling.
If your sunbutter is very runny, chill it in the refrigerator for 20 minutes before assembling to help it hold its shape.
