LEMON PISTACHIO DONUTS

GLUTEN FREE

If you’ve been following me on Instagram, you know that I have a not-so-mild obsession with bone broth. I consume it in some form every single day. I mostly drink it by the cupful, as I love the comforting taste of warm chicken noodle soup; and if you haven’t tried it yet, that’s exactly what it tastes like, but without the chicken, noodles, and veggies inside. Guess what? I also BAKE with it.

But one of the questions that always comes up is whether the baked goods TASTE like bone broth. Because that doesn’t sound appealing at all. The answer is no. You won’t even know it’s there. So I figure, if I have an opportunity to sneak some into my baked goods, then why the heck not! Bone broth is so, so, so good for gut health, that really, the more I can get into my diet, the better I feel.

You can read more about why I am so obsessed with bone broth here.

I’d also like to point out, if you aren’t a bone broth person, that’s OK. You can omit it from the recipe all together, and replace the same quantity with non-dairy milk of your choosing. You aren’t SOL.

Let’s get right to it. And if you make this dessert, please tag me on Instagram so I can see your creation and share!

 

Makes 8 donuts

Ingredients

Donuts

1 cup gluten free flour (I use Bob's red mill gluten free 1:1 baking flour)
1/2 cup coconut sugar
1/2 cup apple sauce
1/4 cup olive oil
juice of one lemon
1/8 cup non-dairy milk (or coconut milk)
1/8 cup bone broth (optional: if omitting, substitute with 1/8 cup non-dairy milk)
1 tb lemon zest
1/2 cup shredded coconut (i like sweetened for this recipe)
pinch sea salt


Lemon glaze

1 1/2 cups powdered sugar
2-3 tb lemon juice
1/2 cup chopped pistachios
shredded sweetened coconut

 

instructions

Preheat oven to 350, and lightly spray a donut pan (highly recommend a silicone donut pan).
In a medium bowl, mix together the flour, coconut, baking powder, and salt. 
In another medium bowl, whisk together the coconut sugar, apple sauce, bone broth, olive oil, lemon juice, lemon zest, and non dairy milk. 
Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined.
Using a piping bag or spoon, fill the donut cavities full. 
Bake 12-13 minutes.
Remove from the oven and let cool for about 10 minutes, before transferring them to a cooling rack to cool completely. 
Make the lemon glaze by stirring together the powdered sugar and lemon juice. It should be thick.
Dip the top half of each donut in the lemon glaze and top with crushed pistachios and shredded coconut. ENJOY!

 

XO
@kalejunkie

lemon pistachio donuts by kalejunkie.JPG