Lavender Donuts with Wild Blueberry Glaze

By • March 19, 2014 • 0 Comments



Author Notes: I love experimenting with new flavor combinations and incorporating things like flowers, herbs, and teas into my baking. The hint of lavender paired with the blueberry finish is a unique fruity, floral combination that will put a little its-almost-spring spring in your step!

This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, corn free, legume free, and vegan.
Kait Turshen

Serves 8 donuts

Lavender Donuts

  • 1/2 cup warm water
  • 4 teaspoons dried lavender, divided
  • 3 tablespoons ground flaxseed
  • 1/4 cup light olive oil
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup gluten free all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Steep warm water with 1 tablespoon of dried lavender for 25-30 minutes. While tea is steeping, preheat oven to 350 degrees and grease a standard donut pan with allergy friendly oil or vegan butter. Strain lavender tea and set aside.
  2. Process flaxseed and remaining 1 teaspoon of dried lavender in a food processor until finely ground. In a small mixing bowl, combine mixture with lavender tea. Whisk well and set aside for a minimum of 5 minutes. This will serve as your “egg” in the recipe.
  3. In a large mixing bowl, combine flaxseed mixture with oil, maple syrup, vanilla extract, and vinegar; mix until well combined. Sift in flour, salt, and baking soda. Once dry ingredients have been sifted in, mix batter until just combined.
  4. Spoon batter into greased donut pan, evenly filling each donut mold to ¾ full. Bake for approximately 12 minutes or until cake tester comes out clean. Allow donuts to cool in pan for 5 minutes, then transfer to wire rack for remainder of cooling.
  5. Decorate donuts by tossing in powdered sugar, granulated sugar, or with Wild Blueberry Glaze [recipe below].

Wild Blueberry Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons blueberries [thawed if using frozen]
  • 1 teaspoon vanilla extract
  • 1-2 teaspoon allergy friendly non-dairy milk
  1. Combine all ingredients in a food processor; pulse until smooth. Add additional milk as needed until desired consistency is reached.
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