Wednesday, May 15, 2013

Allergy Free Lemon Donuts

My kids want donuts every weekend, so I have to come up with some new varieties.  Here's our new summertime donut recipe - Lemon Donuts!  They are so light and fluffy and lemony! 

Lemon Donuts
1 cup rice milk plus 2 Tablespoons
4 Tablespoons plain coconut Greek yogurt
3 cups flour blend
1  1/2 tsp xanthan
3 tsp baking powder
1 tsp salt
3/4 cup Earth Balance Soy Free
1 cup sugar
3 tsp egg replacer whisked with 4 T rice milk
zest of 1 large lemon

Whisk milk and yogurt together and set aside.
In another bowl, whisk the flour, xanthan, baking powder, and salt together.
In mixer cream the Earth Balance and sugar until fluffy.
Add egg replacer mixture and lemon zest.
Add the flour mixture and milk mixture, starting and ending with flour mixture.
Mix until just combined - don't overmix.
Spoon into greased donut tins.
Bake at 350 for 8-10 minutes, or until donuts spring back when touched.
Cool on wire rack.

2 cups powdered sugar
lemon juice

Whisk in lemon juice until a pourable glaze forms.
Drizzle over donuts.



Debbie S. said...

These look too good to pass up!

Lexi said...

Thanks! They were really yummy!

Lisa said...

These look great! We have tried vanilla, chocolate and cinnamon sugar, but not lemon. This is going on our to-make list! :-) Thanks for linking up with "Try a New Recipe Tuesday!" I look forward to seeing what you'll share this week. :-)

Anonymous said...

What is the 3 flour blend?

Lexi said...

The flour blend is linked on my Honey Pot page at the top.

4 cups brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cups tapioca flour

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