Gluten Free Berry Donuts with a Lemon Glaze

Posted on
gluten free blueberry donut
gluten free blueberry donut
gluten free blueberry donut
gluten free blueberry donut
gluten free blueberry donut

The donut craze has been every where lately and I’ve been itching to make a donut that was not only delicious but gluten free and good for you. And without further a due please welcome my gluten free berry donuts with a lemon glaze. This was my first try making donuts and I must say it was a total success. Don’ut you love when you get something right on the first try;)

These Gluten free berry donuts with the lemon glaze are full of flavor and protein! I’m always trying to sneak some protein into recipes and this time the recipe exceeded my expectations! There is no trace of protein in the flavor which means no chewy texture or bad after taste which is known to follow protein baked goods that just aren’t the perfect equation of ingredients. The lemon glaze was on a total whim. Mostly I added it because I think lemon and blueberry compliment each other, so well. You can make these gluten free berry donuts with or without the lemon glaze. They’re tasting enough to be devoured without it or just make a plain vanilla glaze.

Not only are these delicious, they’re sooo easy to throw together. Perfect for a Saturday or Sunday morning. With few ingredients, you most likely have the basics for this recipe.It would be easy to swap out flavors just by switching the cereal used and added fruit. Don’ut worry, I’ll be posting some alternatives very soon! So let’s get this party cooking.

gluten free blueberry donuts

Ingredients

  • 2 1/4 cup of Very Berry Cheerios (Measure before grounding)
  • 2 Scoops of ABOUTTIME Greek Yogurt protein use code MMESSY for 15% off (Can be swamped out for your favorite protein)
  • 1/2 cup of greek yogurt (I use YQ in berry to make it dairy free)
  • 3 Tablespoons of of liquid egg whites or egg whites from a whole egg
  • 1/2 cup of thawed frozen berries with the juice
  • 1/4 cup of fresh blueberries
  • 1/4 tsp of baking powder
  • 1/4 tsp cream of tartar
  • 2 tablespoons of coconut flour (Can be subbed out for another flour using 3:1 ratio)
  • 2 tablespoons milk (I use Coconut Almond Milk for it to be dairy free)
  • Sweetener if desired (I didn’t think it needed any but I would suggest honey or maple syrup if you like things more sweet. I do have a major sweet tooth and I thought these were perfect without anything added.)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray your donut pan with cooking spray. I bought my donut pan on amazon.
  3. Measure your cheerios and then stick in a food processor or blender to make it flour like. Dump it into a mixing bowl.
  4. Add in your remaining dry ingredients- protein, baking powder, cream of tartar.
  5. Add in the greek yogurt.
  6. In a separate bowl, whisk together the eggs until fluffy and then add to the other mixture.
  7. Fold in the thawed mixed berries and blueberries. Do not over stir.
  8. At this point I always re-evaluate the batter. If it seems too think add a splash of milk. If it seems way too runny then add a tiny but of flour until it is a good texture. It should be similar to the texture of pancakes or muffins.
  9. Transfer the mixture that’s in the bowl to a large ziploc bag. Cut the end off diagonally at one corner and then fill your donut tin. This makes it SO much easier and less messier!
  10. Cook for 10-15 minutes or until toothpick comes out clean.
  11. Let cool for 5 minutes and then drip in icing when the donuts are still warm. The icing goes on much easier this way and who doesn’t enjoy a fresh warm donut!?

Glaze

The glaze for these gluten free berry donuts is so easy. I absolutely love the lemon flavor on these but if you don’t want lemon, simply sub out the lemon juice for all milk.

Ingredients

  • 1 1/2 cups of powdered sugar (Can replace with stevia and corn starch but I don’t mind the small bit of guilt with the added sugar)
  • 1 tablespoon of milk
  • 1 tablespoon of lemon

Instructions

  1. Take 1 1/2 cups of powdered sugar and mix it with 1 tablespoon of lemon juice and 1 tablespoon of milk. If you like a stronger lemon flavor, use all lemon juice and no milk.
  2. Add milk or sugar to make desired thickness. You want it to coat the tops of the donuts. It shouldn’t be very runny but not to thick that you cant dip or spread it on the donut.
  3. Top your semi-cooled donuts.

I haven’t made these with anything other than the pure whey isolate so I’m not sure how it would fair with a different type of protein. Vegan protein may change the consistency depending on what the protein is composed of. If it is plant based I would try putting in less of the coconut flour or subbing out the majority of it for the plant based protein. Again, I haven’t tried this so I am not sure how it would fare.

ABOUTTIME protein is used in all of my recipes because it is a pure form of whey isolate and they only use the best ingredients. I love their Protein and Greek yogurt mix because it has a great serving of probiotics mixed right in. Plus it compliments this recipe really well since it is also blueberry flavored. I am a HUGE fan of their pancake mix and use it EVERY.SINGLE.DAY. No joke! If you want to check anything out, remember you can use MMESSY for 15% off but do feel free to use your favorite whey protein.

Gluten free blueberry pancakes

Hope you enjoy these gluten free donuts as much as I did! For more recipes visit my recipe page.

0 Comments

Leave a comment

Your email address will not be published.