The first donut recipe I brought to you was pumpkin with chocolate frosting. Now I have another one for you. I came up with this recipe so that I could use up some blueberries I had on hand. I added the lemon to add another dimension in flavor. They were a hit. I hope you enjoy them as much as we do.
- 5 large eggs
- 1/2 c almond milk
- 1/2 c blueberries, fresh
- 1/4 c raw honey
- 1/4 c maple syrup (the real stuff)
- 1/4 c melted butter, ghee
- 1 tsp vanilla
- 3/4 c almond meal, run through a spice mill to get a finer flour (see website)
- 1/2 c coconut flour
- 1 tsp baking soda
- 1 lemon, zested
- 1/4 tsp sea salt
Preheat oven to 350 degrees and grease donut pan.
Place eggs, almond milk, blueberries, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.
In a medium bowl sift together almond meal, coconut flour, baking soda, lemon zest and sea salt. Add sifted ingredients to food processor and blend until well mixed.
I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into the pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe batter into donut pan.
For best results put donut pan onto sheet pan. It makes it easier to place and remove from oven.
Bake for 20-25 minutes. Let cool for at least 10 minutes before removing from donut pan. Cool completely on cooling rack. If you try to eat them to soon they might break apart. Share. Eat. Enjoy.