I had mentioned prior that Robby is on a difficult diet and part of that diet includes being gluten-free and very limited dairy. When I came across this recipe on Pinterest I knew with a couple easy changes Robby could enjoy some donuts! Not only did he enjoy them, but I did too. The blueberry lemon combination has always been one of my favorites. Who could possibly resist plump blueberries right from the farmers market! This would be a great treat to bring into the classroom for any kids with allergies.
INGREDIENTS
2 cups almond flour
1/2 teaspoon baking soda
Pinch of salt
Zest of one lemon
3 eggs
1/4 cup unsweetened applesauce
1/4 cup raw honey
1 teaspoon vanilla extract
2-3 teaspoons squeezed lemon juice
1 cup fresh blueberries
FOR THE GLAZE
1/2 cup of confectioners sugar
2-3 Tablespoons lemon juice depending on how thick you want your glaze.
DIRECTIONS
preheat oven to 325 degrees. Grease your donut tin and set aside. In a medium bowl combine almond flour, baking soda, salt, and lemon zest. In a separate bowl combine the eggs, applesauce, honey, vanilla extract and lemon juice. Add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in the blueberries and spoon into greased pan. Bake for 13-15 minutes or until a toothpick inserted into the donut comes out clean. Let cool in pan for about 15 minutes. Meanwhile, mix the confectioners sugar and lemon juice. Remove the donuts carefully from the pan and drizzle with the glaze.
Enjoy!
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