Lemon Glazed Donuts

45 minutes
9 servings
145 calories per serving
Vegetarian, gluten-free

Ingredients

  • 1 cup of coconut or almond milk
  • 3 eggs
  • 1 cup of spring water
  • 1 cup of amaranth flour
  • 1/2 cup of coconut flour
  • 1/2 cup of cane sugar
  • 2 tbs chia seeds
  • 1 tbs of baking powder
  • 1 lemon, juice and zest

Directions

  1. In a big bowl, mix the water, coconut/almond milk, the eggs, and 1/4 cup of the cane sugar. (Keep 1/4 cup aside).
  2. Add the all the dry ingredients, including half of the zest, stir and set aside.
  3. Pour the mixture in a pre-oiled donut shaped pan.*
  4. Bake for 20 to 25 minutes; remove, and let cool.
  5. To prepare the glaze for the top of the donuts, heat up a pot and cook the remaining 1/4 cup of cane sugar with a 1/4 cup of water.
  6. Add the lemon juice and the zest and cook for 60-90 seconds on high heat. When it’s starting to get a little bit thicker, and the color turns light brown, remove from the heat.
  7. Dip each donut in the lemon caramel. Be careful. Caramel is really hot!

*If you don’t have a donut pan, never fear. Essentially a donut pan is just shapes the batter. Try a muffin pan, or something similar.  Just watch your bake times carefully.


Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She was the fastest 800 meter runner in Quebec for many consecutive years, she also competed at national level Canadian games. Since switching from Track to Spartan Race in 2010, she came to conquer 65 races until 2013. Sharing the podium 45 times, from which she finished in 1st position around 20 times. 2014 was used to recover from the many inflicted injuries, an inescapable reality for intense Spartan racers. Rose-Marie Jarry became La Chef after graduating from a prestigious culinary school in Montreal (ITHQ). Gastronomy is the art of sharing food that people enjoy. Rose-Marie Jarry, La Chef, reflects her appreciation of that art by adding her wild touch to it. Gastronomy in her cuisine is lifted by an abundance of healthiness and freshness, competing to reach new grounds for your taste buds. La Chef is also a specialist for her clientele that requires tasty recipes covering for food sensitivities or intolerances, and allergies. A very important part of Rose-Marie’s life is the endless affection she shares with animals. She is extremely concerned about how animals are treated and exploited for commercial gains. This also give her motivation to have a more natural, and vegan way to approach food. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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