Ingredients
Donuts
- 1 cup gluten free flour (I use Bob's red mill gluten free 1:1 baking flour)
- 1/2 cup coconut sugar
- 1/2 cup apple sauce
- 1/4 cup olive oil
- juice of one lemon
- 1 tsp baking poweder
- 1/8 cup non-dairy milk (or coconut milk)
- 1/8 cup bone broth (optional: if omitting, substitute with 1/8 cup non-dairy milk)
- 1 tbsp lemon zest
- 1/2 cup shredded coconut (I like sweetened for this recipe)
- pinch sea salt
Lemon Glaze
- 1 1/2 cups powdered sugar
- 2-3 tbsp lemon juice
- 1/2 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!
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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