Remember donuts? Those sweet, light, fluffy fun circles that went so well with a cup of coffee? For many of us on a gluten-free diet, donuts are just no longer part of our routine. They’re just not an option.
But what if I told you they could be part of your life again? While I was not a big donut person before I went gluten-free, I tried something new – I opted to bring donuts back as part of our gluten-free lifestyle as a lovely weekend breakfast treat. But I wanted them to be so good, you’d never guess they were gluten-free. After all, my kids and husband don’t eat gluten-free, so I have to convince them that my baked goods are just as tasty as what they can get down at the corner bakery. It’s a challenge for me, and one I faced gladly.
These blueberry buckwheat donuts are a healthier (because they’re baked) breakfast treat that’s gluten-free, dairy-free, and full of sunny flavor. They’re also made with whole grain flours (buckwheat and brown rice), so there’s a bit more nutrition on these treats than a typical donut. What I loved most, however, was that they were light – something hard to come by in gluten-free baked goods!
If you don’t have a donut pan, don’t fret – these can be made in a muffin tin as well. You may wish to increase your baking time slightly to compensate.
Blueberry Lemon Buckwheat Donuts
½ c non-dairy milk (I used homemade cashew milk)
2 T chia seed meal
1 T olive oil
1/3 c sugar
1 t vanilla extract
1 t lemon zest
½ c freshly ground buckwheat flour
¼ c brown rice flour
¼ c arrowroot flour
1 t baking powder
¼ t baking soda
1/8 t kosher salt
½ c blueberries
2/3 c powdered sugar
Juice of 2 lemons
Preheat oven to 325 degrees. Grease a nonstick donut pan.
In a large bowl, whisk together non-dairy milk and chia seed meal until there are no lumps. Add eggs, olive oil, sugar, vanilla and lemon zest and whisk until well combined.
In a separate bowl, whisk together flours, baking powder, baking soda, and salt. Whisk dry mixture into wet until combined. Gently stir in blueberries.
Spoon batter evenly into donut pan and spread out. Bake for 12-14 minutes or until a toothpick inserted into the donut comes out clean. Allow to cool for a few minutes in the pan. Remove and allow to cool for 10-15 minutes more on a wire rack.
Meanwhile, in a small saucepan, whisk together the powdered sugar and lemon juice until there are no lumps. Allow to come to a simmer on low heat, whisking occasionally. Remove from heat.
Dip each donut into glaze on both sides and return to wire rack to allow excess to drip off.
Makes 6 donuts.
Do you have a recipe that’s so good, no one would guess it’s gluten-free? Submit it to the Udi’s Look Again It’s Gluten Free Recipe Contest on Facebook! You could win a 3 day/2 night trip for two people to California, a gluten-free cooking class at Le Cordon Bleu, or Udi’s shopping bags with Udi’s coupons!
Also, check out Udi’s Gluten-Free Living Community for a wealth of gluten-free living tips, tricks, recipes, and more!
I loved combining new flavors and gluten free ingredients to create this delicious recipe. Now I’m curious to know, what do you enjoy most about trying something new?
For your chance to win a $350 William Sonoma gift card to purchase a Kitchen Aid Mixer or other gluten free cooking tool of your choice, complete these two steps:
This post is linked to Friday Foodie Fix at The W.H.O.L.E. Gang.