A doughnut you can eat for breakfast. I won’t complain about that. This recipes uses almond flour for added fiber and healthy fats and a rich nutty flavor. Vegetarian
- 1 cup almond flour
- 2 tbsp honey
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp baking soda
- Zest of 1 lemon
- Pinch of sea salt
- Optional: 1 tsp lavender, dried
- 2 cups frozen blueberries
- 1/4 cup water
- Optional: 1 tsp vanilla
- 1 tbsp chia seeds to thicken it up
- Pinch of sea salt to bring out the flavor
Additional Optional Toppings
- A dusting of icing sugar
- Shaved white chocolate (quick tip: use a potato peeler for beautiful and easy shavings)
- Preheat oven to 300 F.
- Grease your doughnut pan and set aside.
- Next, add your blueberries, vanilla and water to a medium pot and bring to a boil over medium-high heat. Once boiling add your chia seeds and reduce to a simmer to allow the liquid to boil off and the sauce to thicken up. Cook for 10-15 minutes, stirring occasionally and mashing the blueberries with the back of a wooden spoon to break them up a bit. You want the sauce to be thick but still runny, if it is more of a jam-like consistency, add a bit more water to thin it out.
- While the sauce cooks, in a medium mixing bowl, add all of your donut ingredients and mix with a fork until smooth.
- Pour your mixture into a greased doughnut pan, filling only halfway.
- Bake for 10-15 minutes, checking after 10 minutes to make sure you don’t overcook them. When the tops are nice and golden brown and you can insert a toothpick or cake tester that comes out clean you will know they are done!
- Let your donuts cool before removing them from the pan.
- Plate them and top with blueberry sauce, a dust of icing sugar and some white chocolate shavings if you’re feeling really fancy!
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Dessert, Snacks
- Method: Baked
- Cuisine: European
Keywords: Comfort Food Hacks, Easter, Brunch