Baked Lemon Donuts with Blackberry Glaze (gluten-free, paleo)
Posted by Lisa on May 1, 2016 / 8 Comments
These beautiful and delicious baked lemon donuts are gluten-free and paleo-friendly. Even better…they’re topped with blackberry glaze and lemon zest.
Somehow I always think I’ve got everything ready for a trip, but then find myself scurrying around last minute, heading to the store, doing laundry, charging electronics, etc. It’s always a bit chaotic! But when I finally get to the airport, I’m like “ahhhh”…and breathe a huge sigh of relieve.
I leave for Portugal tomorrow in the early dawn hours (due to LA traffic!), but it’s all good because 12 hours later I’ll be in Lisbon! Having never been to Portugal before, I couldn’t be more excited. And you guys – I’m there for one whole MONTH! Yes, one month. I’m definitely a lover of slow travel. And with Snapchat all the rage now (even though I’m still gettin’ comfy with it) I’ll do my best to snap away. Make sure to follow me for all the behind-the-scenes fun on my food photography workshop, sightseeing and of course, eating my gluten-free way around Portugal. (username: downshiftology)
A few weeks ago I started thinking of Mother’s Day recipes. Even though I’ll be gone for Mother’s Day (next Sunday!) I wanted to make my mom something special before I left. I pondered cakes. And cheesecakes. But I’ve already got several of those on the blog. So then I started thinking donuts! Can you believe I have no donut recipes yet?!
My mom’s favorite color is purple…as in, she’s slightly obsessed with it. Back in the day, her bridesmaid dresses were purple, I think half her wardrobe is purple and most of her orchids around the house are purple. Seriously, whenever I go shopping with her, if she sees something purple, odds are she’s gonna buy it.
So for this Mother’s day I decided to make some baked lemon donuts with a blackberry (purple!) glaze. They’re the perfect combination of sweet, fruity and lemony bright. The baked lemon donuts are pretty easy to make, especially if you fill the donut mold with a piping bag (otherwise, it gets a wee bit messy). The glaze is a combo of coconut butter (which, to clarify, is NOT coconut oil) and blackberry puree. Heads up – I made the puree two different ways. First, I tried it with the blackberry seeds in, second time, I strained them out. Some may not like chomping on itty bitty seeds, but to be honest, I think the blackberry flavor was stronger with the seeds left in. So that’d be my preference.
You’ll also have some leftover blackberry glaze after all your donuts have been dunked. So feel free to use that on cassava crepes, gluten-free toast…or just eat it out of the jar.
Alrighty friends, I need to get back to packing. ‘Cause tomorrow I’m off on a new adventure!
Happy early Mother’s Day to all the moms out there!
If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.
- 1 egg white, room temperature
- 1 cup almond flour (I always use this brand)
- ¼ cup arrowroot flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- ¼ tsp sea salt
- 2 eggs
- ¼ cup maple syrup
- 1 lemon, juiced and zested
- Preheat oven to 250 degrees fahrenheit.
- In a small bowl, beat the egg white with a hand mixer on high speed until soft peaks form. Set aside.
- In a medium bowl, add remaining donut ingredients and use a hand mixer on medium speed, for 30 seconds to blend together. Fold in egg white and stir gently to combine.
- Place the mixture in a piping bag or ziploc bag with the corner cut off and fill the cavities of a 6-donut mold tray ¾ full. Gently tap the tray on the countertop to settle the mixture. Place in the oven and cook for 18-20 minutes.
- While the donuts are cooking, make the blackberry glaze. Add the blackberries and lemon juice to a food processor and pulse until pureed. If you'd like the blackberry glaze de-seeded, strain the puree through a fine mesh sieve into a small pot. Use the back of a large spoon or spatula to press the puree through the sieve. If not de-seeding the puree, transfer the puree to a small pot.
- Heat the blackberry puree on low heat and add the coconut butter and maple syrup. Add one tablespoon of water at a time to reach the desired consistency and turn off the heat.
- Once the donuts have finished cooking, remove from the pan and let cool for a minute or two. Dip the donuts halfway in the glaze to coat. Sprinkle lemon zest on top.
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