Grain-free Lemonade Doughnuts

July 18, 2012 By Leanne Vogel March 29, 2017

It’s Kevin’s (30th!) birthday tomorrow and while store-bought presents are nice, I wanted to come up with a special treat for him instead. To help inspire me in the kitchen and keep me on track; because I usually get distracted when I’m creating a recipe and end up with something completely different than what I’d planned, I asked Kevin to write down a list of his favorite foods he wanted me to incorporate into his birthday dessert. Here’s his list…

Wait, is meat listed twice? I swear I told him to write down sweet things. There’s no way I’m making a meat dessert. You’re on your own with that one, babe. I seem to be doing a lot of raspberry things lately, so I decided to play on Kevin’s love for lemonade and turn it into a doughnut. Kevin is to doughnuts as a dog is to a bone. His eyes widen, his smile curls… I’m just surprised he hasn’t buried them by the dozen somewhere in his office for safe keeping. So naturally, doughnuts felt like a good fit. A couple minutes prepping the ingredients, half an hour in the kitchen, and voila! A healthy (meat-free) birthday dessert.

Grain-free Lemonade Doughnuts

Author: Leanne Vogel

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 6 doughnuts

Lemonade doughnuts made with a combination of coconut and almond flours, xylitol and apple sauce.

Ingredients

Dry

¼ cup coconut flour
2 tablespoon finely ground blanched almond flour
¼ teaspoon sea salt
¼ teaspoon gluten-free baking soda

Wet

3 free range eggs
¼ cup xylitol
2 tablespoon coconut oil, melted
2 tablespoon unsweetened apple sauce
1 teaspoon lemon extract
½ teaspoon lemon zest
¼ teaspoon gluten-free pure vanilla extract

Optional topping

A small smear of coconut oil on each doughnut and extra lemon zest shavings

Instructions

Preheat oven to 350F and lightly oil a doughnut pan with coconut oil or non-stick gluten-free cooking spray.
Whisk together dry ingredients in a small bowl. Set aside.
Combine wet ingredients in a large bowl.
Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
Place dough into a piping bag or large ziploc bag, cut off the end so there’s about ½-inch opening. Press mixture into the pan, filling to about ¾ to the top.
Bake in preheated oven for 20 minutes, or until toothpick inserted comes out clean.