I love these doughnuts! After the diet change, I thought I would never use my doughnut pans again, and I am so glad I was wrong!
Here are my revisions from this recipe:
INGREDIENTS
- ¼ cup unsalted butter, melted
I used equal parts of soft avocado.
- ¼ cup canola or vegetable oil
I used equal parts of coconut oil.
- ¾ cup granulated sugar
I used 1 tablespoon stevia and 1/4 cup xylitol.
- 2 large eggs
- 2 tsp vanilla extract
- 1-2 tsp grated lemon zest (depending on your tastes)
- 1 cup buttermilk (or substitute regular milk)
I mixed 1 cup of canned full-fat coconut milk and 1 tablespoon of apple cider vinegar, and let it sit for about 15 minutes before using.
- 2⅔ all-purpose flour
I used equal parts out of my homemade paleo flour recipe you can find here.
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup fresh blueberries
I sadly had to omit the blueberries due to family preference.
Lemon Glaze:
- 2 cups powdered icing sugar
For homemade powdered sugar: 1-1/2 cups xylitol and 1 tablespoon arrowroot powder blended in a food processor. For this recipe I would double ingredients and store the remaining in a container.
- 1-2 tsp lemon zest
- 7-8 tbsp fresh lemon juice or milk (see notes)
I made the mistake of throwing the whole 8 tablespoons of lemon juice in immediately which resulted in me adding coconut oil and avocado to thicken. Oops! I actually loved the outcome though. Tastes just like summer!
wholesoul 