Today is my birthday, so I’m sharing one of my favorite new recipes with you! These Blueberry Lavender Donuts have the loveliest flavor, and are perfect for a springtime brunch, or better yet, Mother’s Day! The food grade lavender is optional. The donuts will have perfect flavor with or without. Enjoy!!
Blueberry Lavender Donuts with Coconut Glaze
Yields 6 donuts
1 1/4 cup blanched almond or hazelnut flour
1/4 teaspoon baking soda
1/8 teaspoon Himalayan pink salt
3 tablespoons 100% maple syrup
1/2 teaspoon vanilla extract
2 tablespoons coconut oil, melted
1 teaspoon apple cider vinegar
2 eggs, at room temperature, whites and yolks separated
1 teaspoon dried lavender
1/8 teaspoon food grade lavender oil (optional, for extra lavender flavor)
1/4 cup blueberries
Preheat oven to 350 degrees F. Generously grease your 6-mold donut pan with coconut oil.
Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.
Mix the wet with dry and set aside. Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.
Add lavender oil, dried lavender and blueberries.
Equally distribute the batter between the 6 donut molds. Smooth out the tops of each donut.
Bake for 12-15 minutes until lightly golden. Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour.
To Prepare Glaze
1/4 cup coconut butter
2 teaspoons 100% maple syrup or honey
1/2 teaspoon lemon juice
1/4 teaspoon vanilla
1/4 cup coconut milk
Dried lavender and blueberries for garnish
Mix remaining ingredients over very low heat. Allow to cool. If too thick, add a bit more coconut milk.
Dip donuts into icing. Once all donuts have been dipped, you may wish to re-dip donuts for a deeper white color.
Garnish donuts with dried lavender and blueberries if desired.