Blueberry Lemon Donuts - Phase 3

I am having so much fun creating different flavors of these donuts! The possibilities are endless. I want to come up with a Phase 1 donut but I need to find a really good, truly non-stick donut pan. If you have one- link it in the comments, please.


  • I have not made these with stevia, or anything other than xylitol. I did try other flours and this is the best combo I have found. 
  • I have tried other milks and this works the best. You can make your own oat milk in about 20 minutes. Recipe is here
  • I did try these in a muffin tin and they did not turn out like donuts at all. A donut pan is necessary.






Blueberry Lemon Donuts

2/3 cup sprouted wheat flour
1/3 cup sorghum flour
1/2 cup blueberries
Zest of 1 lemon
2/3 cup xylitol
1 1/2  tsp baking powder
1/2 tsp salt
1/8 tsp xanthan gum
2 tsp lemon juice
1 tsp vanilla
1 egg
2T olive oil or grape seed oil
1/3 cup oat milk
water

Mix milk, egg, vanilla, lemon juice and zest, xylitol and oil together until the xylitol is dissolved. Add salt, xanthan gum, baking powder, and whisk. Add flours and mix well. Stir in blueberries. Batter should be like a thick pancake batter, so add water to get to this, if needed.
Oil your pan, and fill each donut cup to the top.

Preheat oven to 400. Make sure it is pre-heated. 
Put pan(s) in oven and turn down to 350. 
Bake 9-12 minutes, until set. Let cool and remove. 

1/8th recipe is a grain and partial fat serving (standard portions)

1 comment:

  1. Carolyn - these donuts are awesome! I didn't even bother with the drizzle - just went with the blueberry/lemon and they taste just like a cake donut - the lemon is so subtle and love the blueberries. Color me happy! You've taken my FMD journey to a whole new level. Thanks! Just as a side not for anyone else, my silicone donut pan is larger so I calculated that it's 1/4 cup batter per donut to get the 8 servings - it also took about 20 minutes to cook. Different pans, different ovens, different altitudes...

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