Grain-free Lemonade Doughnuts

August 25, 2012 by Leanne Vogel August 31, 2017

Lemon 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

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

Instructions

1. Preheat oven to 350F and lightly oil a doughnut pan with coconut oil or non-stick gluten-free cooking spray.
2. Whisk together dry ingredients in a small bowl. Set aside.
3. Combine wet ingredients in a large bowl.
4. Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
5. 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.
6. Bake in preheated oven for 20 minutes, or until toothpick inserted comes out clean.

Nutrition Information Per Serving