Blueberry Lemon Donuts - gluten free & vegan (top 8 allergen free)

Spring is here!  

It's time to welcome in the new season and all the good it brings....
Once we get to Spring I am ready for the onslaught of lemon recipes!  I am lucky enough to have parents who supply me with fresh blueberries every summer, so many in fact, I freeze tons and am able to use them throughout the year.  Lemon and blueberries go hand in hand.

This recipe is easy to make and good enough for breakfast or dessert.  It would make a perfect accompaniment to any Easter Brunch!  You can just double or triple it if serving a crowd.   The blueberries and lemon help give it that fresh taste and different twist.  Baking them makes it ten times easier to do and keeps some of the extra unhealthiness of a regular donut at bay.

I would make and serve these any day before buying pre-made, they are just that easy and good.
I hope your start of Spring is as beautiful as ours is here in the Pacific Northwest!  


gluten free, vegan......allergy free!


Blueberry Lemon Donuts:
1 - 6 hole donut pan or 1 -12 hole mini donut pan

1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 tsp.  Xantham Gum
1/2 tsp.  Baking Powder
1/4 tsp.  Baking Soda
1/4 tsp.  Fine Sea Salt
1/8 tsp.  Ground Cinnamon
1/8 tsp.  Ground Nutmeg
1/4 Cup  Spectrum Shortening
1/2 Cup  Organic Sugar (your choice)
1/2 TB  Egg Replacer mixed with 2 TB  Rice Milk
1/4 tsp.  Pure Vanilla Extract
1/4 Cup + 1/8 Cup  Rice Milk (unsweetened)
Blueberry Preserves or Jelly

Lemon Glaze:

1 Cup  Organic Powdered Sugar
2 1/2 TB  Milk substitute ( I use Coconut Milk Unsweetened, carton)
1/4 tsp.  Crystallized Lemon Powder or 1/2 TB  Lemon Juice

Preheat Oven to 350 degrees.  Grease donut pans (if needed) and set aside.
In small bowl whisk together brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, sea salt, cinnamon and nutmeg.  Set aside.
In mixing bowl with paddle attachment cream together shortening and sugar.  Add in egg replacer mixture, vanilla and rice milk, mix together.  Slowly add in dry flour mixture, scraping down when needed and mix on low until well combined.  Add donut batter to a large zip lock bag and cut the tip off.  Fill donut pan 1/2 to 3/4 full with batter.  Drop (by small spoon-fulls) blueberry preserves on top of batter and swirl in. Bake mini donuts for 10 minutes and regular sized donuts for 15 minutes.  Cool and dip into Lemon Glaze.  Enjoy!

For lemon glaze:  In small bowl add all ingredients and whisk together until fully incorporated.  Dip cooled donuts into glaze.


*makes 6 regular sized donuts or 12 mini donuts

Regular and mini donut pans

I made homemade preserves with 1 cup of frozen blueberries
and 1/4 cup organic raw sugar.  Cooked for 10 minutes over
medium heat and mashed until reduced by at least 1/2.

Once reduced, let cool before adding to top of donut batter.

If you put the batter into a zip lock bag to fill the pans, it makes for less
mess and a more accurate fill.

Fill them 1/2 to 3/4 full.

Drop preserves on top and swirl in with a spoon or fork.

Dip the cooled baked donut right into the Lemon Glaze!

Done!

Save image to computer and print!

Also shared at:  Fat Tuesday, Totally Talented Tuesdays, Create Link Inspire, Tuesday Talent Show, Allergy Free Wednesday, Gluten Free Wednesdays, Full Plate Thursday, Gluten Free Fridays,Foodie Friday