Vanilla Donuts with Blueberry Lemon Glaze
Vanilla Donuts with Blueberry Lemon Glaze are a guilt free (and vegan!) way to enjoy this breakfast treat.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 -27 donuts
- 1 cup all-purpose flour
- ⅓ cup agave nectar
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup rice milk
- 2 tsp flax meal
- 1 tsp vanilla extract
- 1 tbsp warm water
- ¼ cup vegan margarine
- 1/3 cup lemon juice juice from one lemon
- 1 cup frozen wild blueberries
- 2-3 cups icing sugar depending on how runny you want the glaze to be
Mix flax seed and warm water in a small bowl. Stir then let sit for about 2 min.
Mix vanilla, agave nectar, flax seed mixture, milk, and margarine until combined.
Add flour, baking powder, and salt. Mix until incorporated, but do not over mix.
Pipe into greased donut baking pans about half full (they puff up a lot)
Bake for 12-14 minutes at 350F until golden. 12 minutes if using a mini-donut pan, 14 if using a regular-sized donut pan.
Remove from oven, let sit in the pan for about 1 min, then remove from pan and let cool on a wire rack until cooled.
For the glaze, in a small pot over medium heat, cook the blueberries and lemon juice until the blueberry skins pop and the juices come out. Use a spoon to smash the berries if necessary.
Strain the mixture and discard the solids (skins, seeds, etc.)
Whisk in 2 cups of icing sugar (add more or less depending on how thick you want the glaze to be)
Dip cooled donuts in glaze, let excess drip off, then let them dry on the wire rack.
Leave for about 10-15 minutes until dry, then eat!