Lemon Blueberry Donuts

Ingredients for the Donuts:

1 cup of Bob’s Red Mill 1:1 Gluten Free Baking Flour*

1/2 cup of organic raw cane sugar

1 tsp gluten free baking powder

1/2 tsp sea salt

1/3 cup of unsweetened coconut milk

1 large egg or 1 flax egg

3 Tbs of coconut oil (melted)

2 tsp of pure vanilla extract

1/2 lemon juiced

1-2 Tbs of fresh lemon zest

2/3 cup of fresh or frozen blueberries

Ingredients for the Lemon Glaze:

2 cups of organic, gluten free powdered sugar

1-2 Tbs of fresh squeezed lemon juice

Servings: 12      Prep Time: 5 min      Cook Time: 12 min      Total Time: 17 min

Directions for the Donuts:

1. Preheat oven to 425F. Generously spray 6 unit donut pan with coconut oil baking spray. In a large bowl combine flour, raw cane sugar, baking powder, and salt. Whisk to combine.

2. In a separate smaller bowl whisk together almond milk, egg or flax egg, melted coconut oil, vanilla extract and lemon zest. Pour wet ingredients into the dry ingredients. Whisk until a batter is formed.

3. Distribute mixture in donut pan. You can pipe mixture in with a ziplock baggie with the top cut off.

4. Toss blueberries with 1 Tbsp of gluten free flour. This helps them from sinking in the batter. Gently press the blueberries into the filled donut molds.

5. Bake for 12-13 minutes. Let the donuts cool in the pan for about 10 minutes before gently removing and cooling on wire rack.

Directions for the Lemon Glaze:

1. In a small or medium bowl whisk all glaze ingredients together until a smooth glaze is formed.

2. Dip cooled donuts in lemon glaze and place on wire rack to set. Best enjoyed immediate but can be stored in the refrigerator for up to a week!

Macros:

Notes:

*Can sub for a 1:1 ratio of almond flour if paleo.

**If vegan you can swap egg for flax egg but the products may not be as fluffy. To make flax eggs combine 1 Tbs of ground flax seed + 2 Tbs of water. Let sit for 5 minutes.

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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