Lemon Glazed Blueberry Cake Donuts (GF)

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Spoiler Alert! We (L) are making cinnamon rolls tomorrow because we (M) have been dying for them for, literally, months. But more on that tomorrow. Tonight, L made herself and M some delicious donuts to snack on. And by snack on we mean eat for dinner. Because really, who counts calories anymore?


For the donuts:

  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour/starch
  • 1/2 cup brown rice flour
  • 1/4 cup almond flour
  • 3/4 teaspoon xanthum gum
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup organic frozen blueberries
  • 1/2 cup organic grade b maple syrup
  • 8 tablespoons/1 stick organic grass fed butter
  • a scant 3/4 cup (flax) milk
  • 1 tablespoon apple cider vinegar
  • 2 eggs, lightly beaten

For the glaze:

  • 1 cup organic powdered sugar
  • 1 1/2 tablespoons lemon juice
  • 1/2 tablespoon (flax) milk

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Preheat oven to 350*F/176*C. Makes 12 donuts.

1. Place 1 tablespoon apple cider vinegar into a glass measuring cup. Fill to the 3/4 cup line with milk and let sit at room temperature for at least 5 minutes. This is a cheap and easy way to make buttermilk at home. It also allows you to make dairy-free buttermilk! Yay!

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2. In a large mixing bowl combine all of the dry ingredients for the donuts. Place 2 tablespoons of the dry mixture into a separate mixing bowl with the blueberries. Toss to coat the blueberries and set aside. This will prevent the blueberries from sinking to the bottom of your donuts and keep them from getting stuck together.

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3. Place butter and maple syrup in a medium sauce pan over medium heat. Allow butter to melt and maple syrup to start bubbling. Whisk to combine and cook for a minute stirring constantly. Remove from heat, whisk in buttermilk.

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4. Make a well in the dry ingredients and pour in the buttermilk mixture. Whisk to combine the wet and dry ingredients and then add in your beaten eggs, whisking to fully incorporate. Fold in your blueberries and any remaining dry ingredients.

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5. Pour batter into a greased donut pan and bake for 10 to 12 minutes, until the donuts spring back when gently pressed. Allow to cool in the pan for 10 minutes before removing and cooling completely on a wire rack.

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6. To make the glaze mix together powdered sugar, lemon juice, and milk. The glaze should be thick, but pourable. Dip donuts into glaze after they have cooled. Set them on a wire rack or parchment paper so that the glaze can set up. Gluten free donut and doughnut fans rejoice!

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We think this recipe is a hole in one! Let us know what you think or what type of donuts you want us to try next!




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