Greek Yogurt and Lemon Donuts
Light and moist low FODMAP baked donuts recipe with greek yogurt and a delicious citrus glaze. A healthy alternative, also gluten free and low in lactose.
Servings: 4
Ingredients
- 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
Instructions
- 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...
Lemon glaze
- 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).