Makes 18-20 donuts

For the Donuts:
2 cups Better Batter gluten free flour
3/4 cup sugar
2 tsp baking powder
1 tsp apple pie spice
1/2 tsp salt
2 eggs, beaten
2 tbsp butter, melted
1 cup buttermilk
1/2 cup apple juice
1 tsp vanilla
1/2 cup chopped dried apples
crushed gluten free graham crackers, for garnish
For the Glaze:
2 cups Better Batter corn free powdered sugar
1/4 cup milk
1/2 tsp apple pie spice

Preheat oven to 375 degrees.
In a large bowl add all the dry ingredients: Flour, sugar, baking powder, apple pie spice, and salt. Sift together until mixed.
Whisk in eggs, butter, buttermilk, vanilla, and apple juice. Finally add chopped dried apples.
Grease and flour a donut baking pan (mine has 6 nonstick donut rings). I poured my batter into a large measuring cup and poured it into the donut pan, filling each ring 3/4 way. Bake 10-12 minutes until golden and they spring back to your touch. Remove from oven and after a couple minutes remove to a cooling tray. Repeat with remaining batter.
Meanwhile make the glaze by whisking powdered sugar, milk, and apple pie spice together in a bowl. Dunk each mostly cooled donut top into the glaze then sprinkle with crushed gluten free graham crackers. Place back on the cooling rack until the glaze has hardened and the donuts have cooled (if you can wait that long before eating them!).