prep the apples: preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. core the apples and slice them into 1/4-inch thick rings. set aside.

make the batter: in a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, arrowroot powder, baking powder, baking soda, cinnamon, pumpkin spice and sea salt. add in the maple syrup, dairy-free milk, apple cider vinegar, and vanilla extract. mix until you have a smooth batter. let the batter sit for about 5 minutes to activate the baking powder for extra fluffiness.

coat the apple rings: dip each apple ring into the batter, making sure it's well coated, then shake off any excess. place the battered rings onto the prepared baking sheet.

bake: bake the apple rings for 22 minutes, or until the batter is puffed up and golden brown. flip them halfway through to ensure even baking.

make the cinnamon sugar: in a small bowl, mix together the coconut sugar and cinnamon. brush the apples with maple syrup mixed with a dash of vanilla extract.

coat the rings: while the apple rings are still warm, gently toss them in the cinnamon sugar mixture until evenly coated.

serve: enjoy the baked apple rings warm, straight out of the oven, or let them cool slightly. they’re best served fresh but can be stored in an airtight container for up to 2 days in the fridge.