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Recently I shared that my oldest daughter Samantha has transitioned away from dairy to almond milk. This change in her diet has made her feel tummy feel much better, and so I am trying to introduce a few new recipes into my recipe round-up to support this dietary change. I have found that baking with Almond milk is pretty easy, and requires minimal fuss on my part.
Today I am sharing one of the recipes that I made for the family last week that got the double thumbs-up, meaning it’s a go here to share on my blog. Because who doesn’t need donuts in all their forms, right?! I hope you enjoy it!
What I love about this recipe is that the flavor of blueberries literally pop in your mouth, and with the addition of lemon, it’s a cornucopia of goodness for your senses!
Are you ready to learn how to make them?
First, you will need a good donut
Click on the image to purchase!
You can easily make red velvet donut holes, pumpkin donut holes, and even my husband’s recipe for Danish Aebleskivers with this donut
Alright, let’s get cooking! Here is a printable version for this recipe!
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup almond milk
- 1/3 cup sugar
- 1 large egg
- 2 tablespoons lactose free margarine
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1/4 cup fresh blueberries
- 3 tablespoons powdered sugar
Instructions
- Mix all dry and wet ingredients well in a large bowl.
- Add in blueberries gently.
- Spoon about 1 tablespoon of batter into each slot on [donut
] hole maker.
- Cook according to donut hole operating instructions.
- Sprinkle powdered sugar onto the top of cooked donut holes.
- Enjoy!
Don’t these look delish?! Just a couple of notes though; 1. This isn’t vegan since I used an egg 2. Make sure to watch which margarine you use as some contain traces of lactose.
I hope you enjoyed this recipe, and if you did, feel free to pin and share it!
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Love,
Jen
