Gluten-free Blueberry Baked Doughnuts With Lemon Glaze
Try this Gluten-free Blueberry Baked Doughnuts With Lemon Glaze recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 eggs, lightly beaten
- 1 tablespoon water
- glaze:
- 1 cup powdered sugar
- 1 cup plain yogurt
- 2 cups gluten-free flour mix
- 1/2 cup of sugar (i use evaporated cane juice)
- 1/4 light olive oil (or melted coconut oil)
- 1/2 teaspoon xanthan gum (omit if your flour mix contains gum)
- 1 cup bluberries
- Carbohydrate 43.6840725429865 g
- Cholesterol 254.641666669404 mg
- Fat 94.7103300009996 g
- Fiber 0.0349166672074318 g
- Protein 10.132486669459 g
- Saturated Fat 59.9817966673272 g
- Serving Size 1 1 recipe (374g)
- Sodium 826.61408326922 mg
- Sugar 43.6491558757791 g
- Trans Fat 6.5802153333829 g
- Calories 1054 calories
Mix the first fix ingredients together in a large mixing bowl.Whisk together dry ingredients and add to the first bowl.Mix until ingredients are well incorporated.Gently fold in blueberries.Pour batter into pastry bag, or zip-top bag (cut corner open to let batter out.)Pour batter into doughnut baker, close lid and bake for five minutes.OR:Grease ]doughnut pan.Squeeze batter to fill each mold to about ¾ full.Bake 12-15 minutes.Remove from pan.Mix Glaze ingredients together in a small bowl.Dip the top of each doughnut into glaze.Turn doughnuts right-side-up and set aside to dry a bit.Enjoy!
