Gluten-Free Blueberry-Lemon Donuts

By ladydee009

Ingredients

• 2 teaspoons canola oil
• 2 teaspoons gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup gluten-free oat flour
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup granulated sugar*
• 2 tablespoons vanilla-flavor whey protein powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup plain low-fat yogurt
• 1/4 cup unsweetened almond milk
• 2 eggs
• 1 tablespoon finely shredded lemon peel
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla
• 54 fresh blueberries (1/2 cup)
• 1 teaspoon powdered sugar*

Details

Servings 9
Adapted from diabeticlivingonline.com

Preparation

Step 1

1.Preheat oven to 325 degrees F. In a small bowl stir together the 2 teaspoons canola oil and the 2 teaspoons gluten-free all-purpose flour. Coat the six cups of a 3 1/2-inch donut pan with some of the oil-flour mixture; set aside.
2.In a medium bowl stir together the almond flour, gluten-free oat flour, the 1/2 cup gluten-free all-purpose flour, the granulated sugar, whey protein powder, baking powder, baking soda, and salt.
3.In a large bowl whisk together yogurt, almond milk, eggs, lemon peel, the 1 tablespoon oil, and the vanilla until well mixed.
4.Add the flour mixture to the yogurt mixture; whisk until well mixed.
5.Spoon two-thirds of the mixture into prepared cups in donut pan, using about 1/4 cup of the batter for each cup; spread batter evenly. Arrange 6 blueberries* in the batter for each donut. Bake about 15 minutes or until donuts spring back when lightly touched. Cool in pan on a wire rack 5 minutes. Using a thin metal spatula or table knife, loosen edges of donuts. Invert pan and tap on counter to release the donuts.
6.Thoroughly wash and dry the donut pan: coat three of the cups with the remaining oil-flour mixture. Fill these cups with the remaining batter and the remaining blueberries. Bake, cool, and remove as directed in Step 5. Serve warm or cool. To serve, sift powdered sugar over donuts.



Tip
*Test Kitchen Tip: Placing blueberries evenly in the cups helps to prevent the donuts from sticking in the cups.

Tip
*Sugar Substitutes: As a substitute for the granulated sugar, choose from Splenda Sugar Blend, C&H Light Sugar Blend, or Truvia Sugar Blend. Follow package directions to use product amount equivalent to 1/4 cup granulated sugar. We do not recommend using sugar substitute instead of the powdered sugar.
*Sugar Substitutes: PER SERVING WITH SUBSTITUTE: Same as above, except 156 calories, 16 g carbohydrate, 5 g total sugar. Exchanges: 0 other carb.


Nutrition Facts Per Serving:
Servings Per Recipe: 9
PER SERVING: 164 cal., 8 g total fat (1 g sat. fat), 43 mg chol., 208 mg sodium, 19 g carb. (2 g fiber, 8 g sugars), 6 g pro.

Diabetic Exchanges
Starch (d.e): 1; Other Carb (d.e): 0.5; Fat (d.e): 1.5;