When Covid-19 hit I stocked up on cans of beans, bags of rice and tins of tuna. But as the stay-home order continued a packaged arrived at my door with a donut pan. Was this for me? Apparently so, ordered by my in-house taste tester with the intentions of learning to bake. Well guess who’s doing the baking?
I know that years from now after this donut pan is packed away there will come a time when I happen upon it and remember with sadness the losses and also some happiness in the small things, like making donuts. In the meantime move over Tim Horton’s there is a new donut in town.
Stay safe everyone!
Lemon Blueberry Donuts - Paleo
This recipe makes 10 - 12 donuts
Dairy free, grain free and gluten free.
Ingredients:
2 cups almond flour
1/2 tsp baking soda
pinch of salt
zest of one lemon
3 eggs
1/4 cup unsweetened applesauce
1/4 cup honey
1 tsp vanilla extract
2-3 tbsp fresh squeezed lemon juice
1 cup blueberries, fresh or frozen
Directions:
1. Preheat oven to 325 degrees and grease donut tin. (I like to use coconut oil for greasing the pan).
2. In a medium bowl, combine the almond flour, baking soda, salt and lemon zest. In a separate bowl, combine the eggs, applesauce, honey, vanilla extract and lemon juice.
3. Add the dry ingredients to the wet ingredients and mix until well combined.
4. Add in blueberries and fold in.
5. Spoon into the donut pan.
6. Place in the oven and bake for 14 to 16 minutes until lightly golden.
7. Let cool before glazing the donuts.
Ingredients for the Glaze
2 tbsp coconut oil melted
1 tbsp fresh lemon juice
2 tbsp maple syrup
1-2 tbsp coconut cream (see cooks note)
Directions for the Glaze
1. In a medium bowl, whisk together the melted coconut oil with maple syrup until smooth, then add the lemon juice, and coconut cream and continue mixing until very smooth.
2. Dip one side of each donut in glaze and place on parchment paper.
3. Serve right away or store in the refrigerator for later.
Cooks Notes
You can find coconut cream in the grocery section beside tins of coconut milk.
You can also use the thick cream that is on the top of a tin of coconut milk, just discard the water.