Ingredients
Donuts
- 1 cup gluten free flour (I use Bob's red mill gluten free 1:1 baking flour)
- ½ cup coconut sugar
- ½ cup apple sauce
- ¼ cup olive oil
- juice of one lemon
- 1 tsp baking poweder
- ⅛ cup non-dairy milk (or coconut milk)
- ⅛ cup bone broth (optional: if omitting, substitute with 1/8 cup non-dairy milk)
- 1 tbsp lemon zest
- ½ cup shredded coconut (I like sweetened for this recipe)
- pinch sea salt
Lemon Glaze
- 1 ½ cups powdered sugar
- 2-3 tbsp lemon juice
- ½ cup chopped pistachios
- shredded sweetened coconut
Instructions
- Preheat oven to 350, and lightly spray a donut pan (highly recommend a silicone donut pan).
- In a medium bowl, mix together the flour, coconut, baking powder, and salt.
- In another medium bowl, whisk together the coconut sugar, apple sauce, bone broth, olive oil, lemon juice, lemon zest, and non dairy milk.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined.
- Using a piping bag or spoon, fill the donut cavities full.
- Bake 12-13 minutes.
- Remove from the oven and let cool for about 10 minutes, before transferring them to a cooling rack to cool completely.
- Make the lemon glaze by stirring together the powdered sugar and lemon juice. It should be thick.
- Dip the top half of each donut in the lemon glaze and top with crushed pistachios and shredded coconut. ENJOY!
Calories: 311kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 92mg | Potassium: 120mg | Fiber: 3g | Sugar: 34g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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