Baked Blueberry Lemon Yogurt Donuts

• FOR THE DONUTS:
• 1/2 cups All-purpose Flour
• 1/2 cups Amaranth Flour
• 1/4 cups Coconut Flour
• 1/2 teaspoons Salt
• 1 teaspoon Baking Powder
• 2 whole Eggs
• 1/8 cups Granulated Sugar
• 3 Tablespoons Canola Oil
• 1/2 cups Non-fat Vanilla Greek Yogurt
• 1/4 cups Unsweetened Vanilla Almond Milk
• 2 Tablespoons Lemon Zest
• 3 Tablespoons Lemon Juice
• 3/4 cups Blueberries, Fresh Or Frozen
• FOR THE GLAZE:
• 3/4 cups Powdered Sugar
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Earth Balance Or Butter, Melted
• 1 Tablespoon Unsweetened Vanilla Almond Milk

1. 1. Preheat the oven to 350u0b0F (175u0b0C) and grease a 6-count standard size donut pan.
2. 2. Combine the flours, salt and baking powder in a medium size bowl and set aside.
3. 3. In a separate large bowl, combine the eggs, granulated sugar, canola oil, Greek yogurt and almond milk and whisk together.
4. 4. Next, add in the flour mixture while continuing to stir until a batter has formed.
5. 5. Add in the lemon zest and 3 tablespoons lemon juice and combine.
6. 6. Gently fold the blueberries into the batter with a spatula.
7. 7. Spoon the batter into the donut pan or use a pastry bag to funnel it in.
8. 8. Bake in the oven for about 22 minutes.
9. 9. Remove pan from oven and set it on a rack. Allow to cool for 10 minutes while preparing the lemon glaze.
10. 10. To make the glaze, in a medium sized bowl stir together the powdered sugar, lemon juice, Earth Balance and almond milk until thickened and mixed well.
11. 11. Glaze donuts and serve!
12. Inspired by Ina Garten.

allpurpose, amaranth flour, ubc, salt, baking powder, eggs, sugar, canola oil, nonfat, ubc, lemon zest, lemon juice, blueberries, powdered sugar, lemon juice, butter, vanilla almond milk

Taken from tastykitchen.com/recipes/desserts/baked-blueberry-lemon-yogurt-donuts/ (may not work)