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 zests

Directions

  1. In a big bowl, mix the water, coconut/almond milk, the eggs, and 1/4 of the cane sugar. (Keep 1/4 of it on the side).
  2. Add the all the dry ingredients, including half of the zests, 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 to go on top of the donuts, warm 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 zests, cook for 60-90 seconds on high heat. When it’s starth to get a little bit thicker, and the color turns for light brown, it means it’s time to 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 offering you a donut shape for your batter. You can try a muffin pan, or something similar. You’ll just have to watch your bake times carefully.


Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She once was the fastest 800-meter runner in Quebec for 4 years in a row, participating at many national level Canadian games. Since switching from track to Spartan in 2010 she's ran approximately 45 races, finding herself on the podium over 30 times. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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