GLUTEN FREE GLAZED BLUEBERRY DONUTS
Prep time: 10 min
Cook time: 25 min
Talk about melt in your mouth! OMG…..gluten free and can also be made vegan!
Super healthy and what a way to start your morning with a donut and coffee!
INGREDIENTS
2 scoops I used Planta Madagascar vanilla but also APN Vanilla Ice cream is delish
3/4 cup Almond Flour
2 Tbsp Truvia
1 tsp Baking Powder
1/8 tsp table salt
1 cup Vanilla Fat Free Greek Yogurt or Dairy Free yogurt
2 large Eggs or flax eggs (2 tbsp ground flax seed +4 tbsp water. let sit for 5 min)
3/4 cup Fresh Blueberries
GLAZE
1/2 cup Truvia confectioners sugar
1-2 tbsp water
DIRECTIONS
Preheat and oven to 350F and place a silicone donut mold on a baking sheet or spray a 6-donut tin with nonstick cooking spray.
Mix the dry ingredients together in a large bowl.
Add the yogurt and eggs to a large bowl and stir until evenly mixed. (For best result, whisk the eggs together in a separate bowl before adding so you don't overmix the batter.)
Gently fold in the blueberries.
Transfer the batter to the donut mold, filling each nearly all the way full.
Bake for 20-24 minutes or until the donuts are cooked through.
Cooling and Adding the Glaze
Remove the mold from the oven and allow the donuts to briefly cool before removing and transferring to a wire rack to cool.
For the glaze, mix the confectioners sugar and water in a shallow bowl and dip the cooled donuts face down. If you'd like less glaze or a drizzle, use the lower end of the measurements and spoon it on top by hand! Dig in!
MACROS
Servings 6
Calories per Serving 180
Fat 9g
Carbohydrates 10g
Protein 16g
Fiber 2g
Sugar 7g