Happy Friday Friends! Maybe it is just me, but this week seemed to drag on a bit. We had some dreary weather mid week, but it has ended on a gorgeous note! To spruce up the week I decided to brighten things up with some lemons! If you missed my post yesterday I shared my new Lemon Blueberry popsicles! They are kid and grownup approved!
To keep the lemon theme going, I wanted to make another treat! Before I did that, I refreshed myself on the benefits of lemons! Lemons are filled with vitamin C, citric acid, flavonoids, B-complex vitamins, calcium, copper, iron, magnesium, phosphorus, potassium, and fiber. Lemon can also be used to help treat the common cold and flu, the swine flu, help prevent kidney stones, decrease swelling, and treat scurvy. Who knew lemons were so great? I love adding them to some water for a refreshing drink and cooking with them 🙂
- 1½ C + 1 Tbsp gluten free all-purpose flour, divided
- 2 tsp aluminum free baking powder
- ½ tsp Himalayan salt
- 1 C Siggi’s vanilla yogurt
- 1 C coconut sugar
- 2 large organic eggs, 2 egg whites
- 1 tsp grated organic lemon zest (about 1 lemon worth)
- 1 Tbsp fresh organic lemon juice from fresh lemons
- ½ tsp pure vanilla extract
- 2 Tbsp avocado oil
- 1½ cups blueberries, fresh or frozen
- 1 C organic powdered sugar, sifted
- 2 to 3 Tbsp fresh lemon juice
- 2 Tbsp lemon glaze
- 1/4 cup blueberries
- Preheat the oven to 350* F then coat a large donut pan or muffin tin with oil of choice. (Reapply oil after each batch)
- In a large bowl, sift together 1 1/2 c gluten free flour, baking powder & salt then set aside.
- In a medium bowl, whisk together the yogurt, sugar, eggs, lemon juice, lemon zest, vanilla, and oil.
- In a small bowl add the remaining flour and the blueberries. Gently coat all the blueberries.
- Make a hole in the dry ingredients and add in the wet ingredients. Mix till 3/4 incorporated. Gently fold the blueberries into the mixture, make sure not to over mix!!
- Pour mixture into a large ziptop bag, then zip close. Snip off one corner large enough for a blueberry to fit though.
- Fill each donut mold about 2/3 full.
- Bake 10-12 min, or until lightly golden and spongy.
- After removing donuts from the oven, let them sit in the pan for several minutes, then place each one on a cooling rack.
- While the donuts bake, make the lemon & blueberry icing.
- Lemon icing- Mix together the sifted powdered sugar and lemon juice. Add more juice if the icing is too stiff.
- Blueberry icing- add 1-2 Tbsp of the lemon icing and 1/4 cup blueberries to a blender, mix well. Take the blueberry mixture and strain the blueberry skins out over a med size bowl.
- After donuts have cooled about 15 min, drizzle one or both types of icing on each donut.
Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!
- Farrah | blog | instagram | pinterest | twitter | bloglovin’
- Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
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