Grain Free Lemon Donuts with Blackberry Glaze
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 3 eggs
- 1/4 tsp. salt
- 1/4 cup coconut milk
- 1 tsp. vanilla
- 1 tsp. baking powder
- 2 tbsp. maple syrup
- 2 tbsp. maple sugar
- 3 tbsp. raw honey
- 1/2 cup tapioca starch
- 3 tbsp. coconut oil
- 1 tsp. lemon zest
- donut:
- 1/3 cup + 1 tbsp. coconut flour
- 1 tbsp. lemon juice freshly squeezed
- 3 tbsp. ghee melted
- 1/3 upcoconut milk (i use so delicious)
- blackberry glaze:
- 1/4 cup cashews soaked
- 1 tbsp. lemon juice freshly squeezed
- 1/4 cup blackberries {fresh or frozen}
- Carbohydrate 3.47930000016777 g
- Cholesterol 1.8375 mg
- Fat 7.01099625127346 g
- Fiber 0.0470000007003546 g
- Protein 1.7081587501206 g
- Saturated Fat 5.97376387612928 g
- Serving Size 1 1 -16 (70g)
- Sodium 85.6528750007761 mg
- Sugar 3.43229999946741 g
- Trans Fat 0.437613750076122 g
- Calories 82 calories
Donut:If using oven method, preheat oven to 350 degrees and grease donut pans with coconut oil. If using Babycakes donut maker method, plug donut maker in to be hot and ready!In a large bowl, sift together the coconut flour, tapioca starch, and baking powder. Whisk in the salt and lemon zest.Melt the ghee and raw honey together in microwave or on stove top until liquid.Into the large bowl of dry ingredients, add in the eggs, coconut milk, melted ghee and honey mixture, vanilla, lemon juice, and maple sugar.Mix with a large whisk (or hand mixer) until fully combined and no clumps are seen.Let sit for 2 minutes.For Oven Method:Scoop batter into greased donut pans and bake for 10-12 minutes or until fully baked through and a tooth pick comes out clean.For Donut Maker Method:Scoop batter into donut maker and let bake for 4-5 minutes until completely baked through and a toothpick comes out clean.Blackberry Glaze:Place all the ingredients into a high speed blender and blend until smooth and creamy. Pour into a small bowl and use to drizzle, spread, or frost the top of your lemon donuts! Enjoy!
