Sourdough discard blueberry lemon donuts

These sourdough discard blueberry and lemon donuts are the ultimate accompaniment for your tea or coffee. They are vegan, can be made gluten free and taste as if you would have gotten them straight from your favorite cafe!

Course Breakfast, Dessert, Snack, sweets

Keyword breakfast, dessert, gluten free, oats, oil free, snack, vegan

Servings 12 donuts

Ingredients

for the donuts

180 g sourdough discard *
90 g oat flour (oats ground into a fine flour) **
70 g coconut (or brown) sugar
1 Tbsp ground flaxseeds
1/2 Cup + 2Tbsp plantmilk (I used almond)
2 Tbsp (20g) ground almonds
2 Tbsp (30g) almond butter
1/2 Tsp baking soda
2 Tsp lemon juice
zest of 1 large orgnaic lemon
100-150 g fresh or frozen blueberries

for the glaze

70 g powdered sweetener/ sugar
2-3 Tbsp plantmilk
juice of 1/2 lemon

Instructions

Making the donuts

Mix the flaxseeds with 3 Tbsp water and let sit for 10 minutes.
Prepare a donut baking tin by lighlty greasing it with some oil or (vegan) butter. Preheat the oven to 200C.
Meanwhile add the flour, baking soda, sugar and ground almonds to a large mixing bowl.
In another (smaller) bowl mix together the plantmilk, sourdough discard, lemon juice, almond butter and lemon zest. Add the flaxseeds once ready.
Combine the wet with the dry ingredients until a smooth batter forms. Fold in the blueberries
Fill some of the batter into each form ad bake for around 15-20 minutes. Let cool COMPLETELY before removing from the bakling tin. Repeat the process until all of the batter is used up.

Glazing

Mix together all the ingredients for the glaze until well combined.
Dip one top of the donuts into the glaze.decorate with more blueberries or flowers if you want to and serve!
Store in the fridge in an airtight container for up to two days or freeze. Enjoy!

Notes

*you can use one that ismade with gluten free flour

**opt for gluten free oats if needed