Gluten Free Lemon Blueberry Donuts
Gluten Free Lemon Blueberry Donuts are fresh, sweet morsels of deliciousness. These donuts are baked, moist and dense with a lemon glaze. Perfect for dunking in your morning coffee.
Servings: 12 donuts
Ingredients
Donut
- 2 cups gluten free baking flour
- 1/2 cup turbinado sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon cardamom
- 2/3 cup unsweetened coconut milk
- 1/2 cup coconut oil melted
- 2 extra-large eggs
- 3 tablespoons good quality honey
- ½ teaspoon almond extract
- zest from one organic lemon
- 1 cup fresh blueberries
Glaze
- 2 cups confectioners sugar sifted
- 1 tablespoon lemon juice
- 1-3 tablespoons warm water
Instructions
Donuts
- Preheat oven to 350. Generously spray two 6-count donut pans with nonstick spray. Set aside.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cardamom and lemon zest.
- In a small bowl whisk together almond milk, eggs, honey, and almond extract.
- Add coconut oil to dry ingredients and stir.
- Add almond milk mix to flour mix combine just until mixed.
- Add mix to a piping bag or to a ziplock with corner cut.
- Pipe mix into donut pan. Top with blueberries pushing down into mix.
- Bake 12-14 minutes. Flip donut pans upside down onto cooling racks and let donuts cool almost completely before adding glaze.
- Or serve plain.
Glaze
- Place confectioners sugar in a medium bowl, add lemon juice and warm water. Stir until completely blended. It should be a bit thick, but you can still drizzle.
- Drizzle glaze lightly over donuts while they are on a grate with a baking sheet under them to catch drips. Let glaze set, about 10 minutes or if you can’t wait place them in the refrigerator to quicken it up.
- Store in the refrigerator for up to 3 days.
Notes
Store in the refrigerator for up to 3 days.