Lemon Berry Donut Holes, Gluten Free Dairy Free
Enjoy this recipe for Gluten Free Dairy Free Berry Donut Holes. The Secret Recipe Club is such a wonderful way to find new blogs and recipes to enjoy. I love it!
It is time for Secret Recipe Club reveal day! Woo-hoo! What is the Secret Recipe Club? It’s a lot like Secret Santa, but with recipes. Each month you are assigned a blog. After selecting a recipe from that bloggers repertoire, you make and post it on reveal day. It is a great way to find fun recipes and blogs. I like how it gets me to actually sit down and go through another person’s blog. Blogs are a lot of work and take time to put together. Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer. Fun stuff!
This time my assignment was Heather of Fit Mama, Real Food. Heather is a new mama, fitness professional, hopeful organizer, DIY-er, budgeteer of the house and recipe developer. Sounds like my kid of gal, huh? 🙂 On her blog she posts her favorite healthy real food recipes with simple how-to guides and meal tips. I was leaning toward her Sausage and Sorrel Quiche (with freezer instructions! Woo-hoo!) or the Green Orange Mango Banana Smoothie (a green smoothie with mangos? Nom-nom-nom!). But, as I was poking around trying to decide what to pick, I was thrilled to see a recipe that was already gluten and dairy free on her blog. How fun is that? AND it looked super scrumptious, so there you go… It was baked up in a donut pan, which I do have (to make mini donuts), but I recently purchased a Baby Cakes Cake Pop Baker, I decided to try donut holes. Because a thicker batter works best in a cake pop baker, the dough was a perfect texture to make perfect fluffy rounds. I drizzled the final donut holes with a glaze made with powdered sugar (you can use organic, if preferred) with just enough lemon juice to create a drizzling consistency but they were delicious with or without the glaze.
I really liked these Gluten Free Dairy Free Lemon Berry Donut Holes, and so did my family. They cooked up quickly in my cake pop baker which made it a fun, not-too-sugary treat to offer my family. Thanks, Heather! I will definitely be making these again. I’ll make these as is, with just the lemon (maybe with some poppy seeds tossed in), with different berries, or maybe with diced fresh peaches when they are in season. Mmmm-mmm-mmmm! I can’t wait!
The Recipe: Gluten Free Dairy Free Lemon Berry Donut Holes
- 1/2 cup certified gluten free oat flour 1/2 cup sweet rice flour 3 tablespoon coconut flour 1/3 cup natural cane sugar 1 teaspoon gluten free baking powder 1/2 teaspoon sea salt 2 large eggs 6 tablespoons coconut milk or other unsweetened dairy free milk substitute 3 tablespoons oil 3 tablespoons unsweetened applesauce 2 tablespoons lemon juice 1 tablespoons finely lemon zest 1 teaspoons gluten free vanilla extract 1/2 cup coarsely blackberries, raspberries, or other berry of choice (if frozen, fold in while still frozen)
- 1/2 cup certified gluten free oat flour
- 1/2 cup sweet rice flour
- 3 tablespoon coconut flour
- 1/3 cup natural cane sugar
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon sea salt
- 2 large eggs
- 6 tablespoons coconut milk or other unsweetened dairy free milk substitute
- 3 tablespoons oil
- 3 tablespoons unsweetened applesauce
- 2 tablespoons lemon juice
- 1 tablespoons finely lemon zest
- 1 teaspoons gluten free vanilla extract
- 1/2 cup coarsely blackberries, raspberries, or other berry of choice (if frozen, fold in while still frozen)
- Preheat your oven to 350 degrees F. Plug in cake pop maker and heat according to manufacturer’s directions.
- In a bowl mix together the oat flour, brown rice flour, coconut flour, sugar, salt and baking powder. In another bowl, whisk together eggs, milk substitute, vanilla extract, oil, lemon zest, and applesauce. Mix wet into dry, until combined. Do not over stir. It will look slightly lumpy. Carefully fold the berries into the batter.
- Using a spoon or scoop, put about 1 tablespoon of batter into each depression of the cake pop baker. Close baker and cook for 4-5 minutes until donut holes are baked through. Remove donut holes to a cooling rack. When cool, drizzle with lemon glaze (powdered sugar with just enough lemon juice to get the consistency desired) or leave plain.