Blueberry Lemon Donuts (Dairy & Gluten-Free)
Ingredients
- Blanched almond flour - 1 cup
- Baking soda - ⅛ teaspoon
- A pinch of salt
- Maple syrup - 2 tablespoons
- Coconut milk, full fat - ½ cup
- Coconut oil, melted - 2 tablespoons
- Egg - 1
- Vanilla extract - 1 teaspoon
- Lemon zest - 1 tablespoon
- Fresh blueberries - ¼ cup
Instructions
- Preheat the oven to 350°F and spray a donut pan with oil spray.
- Mix together the blanched almond flour, baking soda and salt.
- In a separate bowl, whisk together the maple syrup, coconut milk, coconut oil, egg, vanilla and lemon zest.
- Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.
- Scoop batter into a large ziplock bag and cut the tip of the bag with scissors. Squeeze batter into the donut pan then shake it a little to evenly disperse the batter. Drop 4-5 blueberries into each
- Bake until a toothpick inserted into the center comes out clean, about 15 minutes.
- Set pan over a wire rack to cool. Wait until donuts are cooled a bit then remove from the pan.
Recipe from: littlebitsof.com
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