Healthy donuts? Hmmmmm maybe yes… but fluffy and tasty donuts while still gluten free and low FODMAP?? My answer is a big YES! So you must be wondering…
How? Well, two of the advantages of baking with yogurt is that the batter stays moist and light. You can try my Natural Yogurt and Lemon Cake, my Rhubarb Upside-Down Cake or even my savory Cornbread, and you’ll see how it’s possible to have wonderful results in a gluten free kitchen by simply adding yogurt.
This time, I went for greek yogurt as it has negligible amounts of lactose. It has not been tested yet, so if you prefer not to take the risk, you can use lactose free yogurt instead. I also use butter as it is also very low on lactose. Baking and cooking with yogurt and butter allows us to have calcium in our diets, no matter which one we follow.
To make them healthier (and to compensate for the glaze 😉 I baked them in the oven.
For the glaze, I’ve added lemon and yogurt to the icing sugar. You can omit this part, if you want a very healthy dessert but I think these not-fried-but-baked donuts with a healthy batter deserve an indulgent topping.
These low FODMAP donuts are really good and so much better than store-bought ones 😉
Greek Yogurt and Lemon Donuts
- 1/2 cup | 2,4 oz | 70g rice flour
- 1/3 cup | 1,7 oz | 50g tapioca
- 1/4 cup | 0,85 oz | 24g almond meal
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp butter
- 1/4 cup | 1,4 oz | 40g brown sugar
- 2 eggs
- 4,4 oz | 125g greek yogurt (naturally lactose free) or lactose free yogurt - leave a tablespoon for the glaze
- 1 tsp lemon zest
- ½ tsp vanilla extract
For the lemon glaze
- 1 cup | 4,4 oz | 125g icing sugar
- 3 tablespoons lemon juice
- 1 tablespoon greek yogurt or lactose free yogurt
- 1 tablespoon lemon zest optional
- Preheat oven to 325ºF/ 160ºC.
- In a large bowl whisk the sugar with the butter for 2 minutes. Add in the eggs and beat until the batter starts to bubble.
- Add in the yogurt, lemon zest and vanilla extract and combine.
- In another bowl, combine flour, tapioca, almond meal, baking powder and salt and slowly add to the batter, beating until completely blended.
- Spoon the batter into a donut pan or donut molds and bake for 15-20 minutes, or until golden.
- Remove from the oven and leave to cool for 10 minutes before unmolding.
- Dip with...
- Whisk together icing sugar and lemon juice until smooth. Add in the greek yogurt and whisk well.
- Dip each donut into the glaze and sprinkle with lemon zest (optional).
Que lindos joana!!
Incrivel como parecem mesmo donuts normais. São 11.30h da noite, mas juro que comia um agora memo!
um abraço, sara
Obrigada, Sara 🙂
Vou experimentar, tambem – parecem deliciosos!
Obrigada, Marisa 🙂
I like the sound of these lemon donuts – I used to make cinnamon donuts with a friend every other weekend when I was a teenager. However, we used to cook them in a pot of hot oil on the stove and this sounds much healthier. I have to confess though that I am not familiar with either donut pans or donut moulds – I live in Australia. Would the recipe work, do you think, if the dough was to be rolled out to about a 1cm thickness and cut out with a round cookie cutter, then a smaller hole removed in the middle with an apple corer before laying all the rounds onto a baking tray covered with baking paper?
Hi Maree, I guess it’s worth a try. Working GF dough can be hard but not impossible. Let me know how it turns out!