Preheat the oven to 350°F then lightly grease a donut pan (or muffin pan for 6 muffins).

In a saucepan over medium heat, bring the apple cider to a low boil then reduce to a simmer. Allow to simmer for about 10 minutes, until reduced by half. Remove from heat. You should have ½ cup when measured out. Set aside to cool.

In a small bowl, whisk the flax and water together then set aside. In a medium bowl, combine the dry ingredients.

In a measuring cup, combine the cider, apple sauce and vanilla. Pour into to the bowl with the dry ingredients, along with coconut oil and flax egg. Stir until evenly combined.

Divide the batter between the 6 donut wells so that each is about 3/4 of the way full. Bake for 13-15 minutes, or until the doughnuts have puffed up and the tops are golden brown. Remove from the oven and after a few minutes, place the doughnuts on a cooling rack.

To make the caramel glaze: in a food processor, combine 1/4 cup virgin coconut oil, 1/4 cup pure maple syrup, 2 tablespoons almond butter, 2 tablespoons raw coconut nectar , 1 teaspoon cinnamon and 1/4 teaspoon salt. Blend until smooth. Transfer mixture to a jar, seal, and refrigerate for 1 hour.

Once the doughnuts are completely cooled, drizzle with caramel sauce, serve immediately and enjoy! (It's best to drizzle with caramel as you're ready to eat since the donuts will absorb the glaze if left for a long period of time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.)