Lemon Blueberry Donuts | Gluten-free & Vegan

Soft & cakey, yet incredibly moist, baked lemon donuts, with pockets of blueberries through-out, topped with a bright blueberry-lemon glaze. These are gluten-free, grain-free, egg-free & dairy-free and are refined-sugar free if you use the maple syrup glaze variation below. Enjoy!

Donuts

• 1 1/2 cups almond flour

• zest from 1 lemon

• 2/3 cup tapioca/arrowroot starch

• 1 tsp baking soda

• 1/8 tsp salt

• 1/4 cup maple syrup

• 2 tbsp applesauce

• 3 tbsp avocado/olive oil

• 2 tbsp fresh lemon juice

• 1 tsp vanilla

• 1/4 fresh or frozen blueberries (if frozen no not thaw)

Instructions

• Generously grease your donuts pan and set aside

• Preheat over to 350F

• Combine almond flour & lemon zest and rub together to release lemon oils (this increases the lemony flavour!)

• Add remaining dry ingredients & mix until combined

• Add remaining ingredients, except blueberries (you could add them at the very end if you want to scoop your batter into the donut pans, but if you plan to use a bag, I would leave them out)

• I like to transfer the batter to a large ziplock bag, and pipe it into the donut pan then press in blueberries throughout.

• Bake for 14-16 min

• Let cool completely before removing from molds (or they can break), then drizzle with glaze

Blueberry Glaze

• 3/4 cup powdered sugar*

• Pinch sea salt

• 1 tbsp freeze-dried blueberry powder

• 2-3 tbsp lemon juice

Whisk together, starting with 2 tbsp of lemon juice and add more if required to thin the icing. Drizzle over cooled donuts.

Lemon Drizzle (optional but fun/decorative)

• 2 tbsp powdered sugar*

• 0.5-1 tsp lemon juice

Whisk together, starting with 0.5 tsp of lemon juice and add more if required to thin the icing. Drizzle over glazed donuts.

NOTE: *For a corn free icing sugar (store-bought confectioners sugar usually contains cornstarch to prevent clumping), I put granulated cane sugar in a blender until powdered. Adding 1 tbsp of tapioca or arrowroot starch can also be super helpful to blend the sugar finer. OR use maple syrup glaze below

Coconut Butter Lemon Glaze (syrup option)

• 1/2 cup (128g) coconut butter

• 2 tbsp coconut oil, melted

• 2 tbsp maple syrup

• 1/4 cup fresh lemon juice

• 1/4 cup milk of choice (I use usually use almond milk)

• 1 tbsp freeze-dried blueberry powder

Combine coconut butter, coconut oil and maple syrup in a microwave safe bowl and warm in the microwave. Stir in the lemon juice, blueberry powder & milk. Drizzle over cooled donuts. Because this recipe includes 1/4 cup of liquid (milk) you could substitute pureed fresh or defrosted frozen blueberries in this glaze in place of the milk & freeze dried berry powder.

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