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
Ingredients
- Lavender Donuts
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1/2 cup
warm water
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4 teaspoons
dried lavender, divided
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3 tablespoons
ground flaxseed
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1/4 cup
light olive oil
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1/3 cup
maple syrup
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1 teaspoon
vanilla extract
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1 teaspoon
apple cider vinegar
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1 cup
gluten free all-purpose flour
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
- Wild Blueberry Glaze
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1/2 cup
powdered sugar
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2 tablespoons
blueberries [thawed if using frozen]
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1 teaspoon
vanilla extract
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1-2 teaspoons
allergy friendly non-dairy milk
Directions
- Lavender Donuts
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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.
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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.
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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.
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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.
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Decorate donuts by tossing in powdered sugar, granulated sugar, or with Wild Blueberry Glaze [recipe below].
- Wild Blueberry Glaze
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Combine all ingredients in a food processor; pulse until smooth. Add additional milk as needed until desired consistency is reached.
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