I have been itching like you wouldn’t believe to make homemade doughnuts. In fact, surprisingly of all of the kitchen appliances/gadgets/pans I have, I didn’t even own a donut pan until recently. What better occasion than National Doughnut Day? I’ve teamed up with my foodie friends to bring you a collection of all-sorts-of-yummy delicious doughnut recipes today that will leave you drooling and headed to the kitchen to make your own! I just got back from my first trip to Portland earlier this week and doughnuts have been on my mind all week long. These are a much better alternative to the sinfully indulgent pastries I was partaking in.
I’ve been on a major gluten free kick. Not for any specific reason (aside from the stories circulating about wheat that I’m not quite sure what to think of) but mostly because using oat flour has become my new favorite thing. If you missed my How To Make Your Own Flour & Nut Milk series I highly suggest you check it out. While buying oat flour is easy peasy, it’s just as easy to make your own. Back to the doughnuts. That’s why you are here. I made these for my mother-in-law on Mother’s Day and almost didn’t make it out the door with any. They are SO delicious, I was super surprised with how healthy they are that they would be AS tasty as they are.
Baked Gluten Free Lemon Blueberry Doughnuts
- 2 c. oat flour
- 1/3 c. honey
- 2 tsp. baking powder
- 1 tsp. salt
- 2 lemon, zested & juiced, 1 tbsp. juice reserved
- 3/4 c. milk of choice (I used almond)
- 2 eggs, lightly beaten
- 2 tbsp. butter
- 1 tsp. vanilla bean paste
- 1/2 c. blueberries
- 1 1/2 c. powdered sugar
- 1 tbsp. milk
- 1 tbsp. lemon juice, from the lemon you zested & juiced
- 1/2 tsp. vanilla bean paste
- In a large bowl, whisk together the flour, baking powder and salt. Add in the lemon zest and whisk into your dry ingredients. Pour in the honey, milk, eggs, butter and vanilla bean paste. Gently mix the ingredients together. Be careful not to over-mix the batter. Carefully fold in the blueberries. Lightly grease a doughnut pan with non-stick cooking spray. Spoon the batter into the pan, filling each one 1/3 full. Bake the doughnuts at 400 F for 8-9 minutes. The donuts should spring back when pressed. Let them cool in the doughnut pan for a few minutes. Carefully remove from pan. Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately.
- In a medium-sized bowl, add the powdered sugar, lemon juice, milk and vanilla bean paste. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk, 1/2 teaspoon at a time until desired consistency is reached.
But wait! There’s more! Check out my friends that also have wonderful doughnut recipes for you to help celebrate!
Baked Powdered Sugar Donut Holes // Cupcake Diaries
Easy 15-Minute Maple Bars // Butter With A Side Of Bread
Easy Custard Bismarks // Real Mom Kitchen
Homemade Cronuts // Ashlee Marie
Lightened Up Strawberry Lemonade Donut Ice Cream Sandwiches // Happy Food Healthy Life
Baked Cinnamon Sugar Donuts // Kreations By Kara
Easy Jelly Filled Donuts // Like Mother Like Daughter
Chocolate Glazed Donuts // Jamie Cooks It Up
Easy Chocolate Glazed Donuts // Summer Scraps