Lemon Donuts with a Blueberry Bourbon Glaze

Have dessert for breakfast for with these Gluten Free Lemon Donuts with a Blueberry Bourbon Glaze, Raw Cacao Nibs, and Candied Fennel.

Holy Crap!

It’s been a while since I’ve posted. Where have I been? Well I’ve been doing a few things. Designed a couple of sites., shot an editorial for a magazine (my first tear sheet! HOLY CRAP!), and I finally figured out how to eat yogurt with a fork. OK, that last one isn’t true. Well I’ve also been redesigning my blog. This blog used to be branded Tao of Nom. It was a blog that focused on cooking and eating as a meditative/therapeutic activity. I’m still going to keep that mentality but I felt like the name was too stuffy, too spiritual, and kind of pretentious. Anyway, Nomageddon is going to be about having fun. So let’s have some fun!

Fuckin’ Fab Food Bloggers

What? Watch your language, Mister! That’s right I just dropped the F-Bomb! Things are going to get a little more fun around here. So I joined group of Food Bloggers who call themselves, you guessed it, The Fuckin’ Fab Food Bloggers. We’re a bunch of artists/cooks/moms (not me) who needed a community of not-so-stuffy foodies. We’re a small network but we’re creating some awesome shit.

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#FFFmysterybox

Have you guys seen that show Chopped? I haven’t, but I probably should have before doing this Chopped style challenge. So as I understand it you get a surprise ingredient for each course and people get knocked out progressively. I really should have seen it but I hate reality TV. Whatever.

Our group did something similar. Since we live in different areas of the country we couldn’t get together to do this, so what we did was send mystery boxes to each other. Each box contained 3 ingredients and we were supposed to create 1 recipe out of it. Oh wait, I’m getting ahead of myself. First I should tell you guys who participated in this challenge.

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Nomageddon

Look it’s me! I did a thing!

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NY Foodgasm

Sophia Del Gigante

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All Roads Lead To The Kitchen

Heather Schmitt-Gonzalez

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Big Flavors From A Tiny Kitchen

Ashley Covelli

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Quarter Life Crisis Cuisine

Ashley Blom

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Who and What Did I Get?

My blogger was Heather Schmitt-Gonzalez of All Roads Lead To The Kitchen. My box contained 1 Can of blueberries, 1 bag of Besan (aka chickpea flour), 1 package of raw cacao nibs, and she decided to break the rules and send me a bonus ingredient: candied fennel. What a piece of Schmitt. ????

WTF Was I Going To Make?

Seriously what do I make? It wouldn’t have been so hard to figure this out if it wasn’t for the candied fennel. After all, blueberries and cocoa go so well together. Naturally, my mind went to something baked because of the chickpea flour. I was thinking cheesecake, but what was I supposed to do with the fennel seeds and the cacao nibs? What do candied fennel seeds even taste like? Actually they taste like crunchy Good and Plenty and I love Good and Plenty!

Anyway I was having donuts one day and thought…DUH. DONUTS! Next I had to think, what goes well with blueberries? Lemons! Now it’s starting to come together. Lemon donuts with a blueberry glaze! The other ingredients will be toppings!

Since chickpea flour is gluten free, I needed to keep this recipe GF. Otherwise what’s the point? Gluten free baked goods, to me, are usually dry as hell. The reason is, well, because of a lack of gluten. Gluten proteins help bind the flour together. What I use to keep GF recipes from being dry is Mochiko. Mochiko is Japanese glutinous rice flour. Relax it’s not wheat gluten. All you celiac peeps will be fine. I use a ratio of 80% chickpea flour and 20% Mochiko to create the perfect GF flour mixture.

The donuts are made in the oven to keep this somewhat, kind of healthy. So I needed a donut pan. I found a pretty decent one on amazon.

So We Got Our Gear, We Got Our ingredients, Let’s Get Cooking!

Preheat your oven to 350ºF. Whisk your dry ingredients in a large bowl. Beat the eggs in a small bowl. In a stand mixer, cream the butter with the sugar. Add the eggs, butter, and sour cream and continue mixing until smooth. Gradually add in the dry ingredients and continue to mix until smooth. (optional step, you could add the yellow food dye) This is your batter.

Next we make the glaze. Combine the blueberries, bourbon, and basil in a blender and puree until smooth. Add the sugar and stir until smooth. Pour the mixture into a saucepan and bring to a boil. Then turn down to a simmer and cook down until reduced by half. About 10 minutes. Let cool.

Finally we are going to make these donuts. Pour the batter into a piping bag. Alternatively you could use a gallon sized Ziploc bag and cut off a corner. Squeeze the batter into the donut mold, put on the center rack of the oven, and cook for 15-20 minutes.

When the donuts are ready, let them cool for a few minutes. Flip the pan and give it a good whack to get the donuts out and let them cool on a wire rack. Repeat until you are out of batter.

To glaze. Take a donut and dip into the blueberry mixture. Crush the cacao nibs with the side of a knife. Sprinkle with the crushed cacao nibs and the candied fennel seeds.

That’s it! You’ve just made Lemon Donuts with a Blueberry, Bourbon Glaze, Topped with Raw Cacao Nibs and Candied Fennel. Holy crap that’s a mouthful.

Currently Jamming To

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This recipe requires a little something special. Here’s a list of what you will need:
[list][list_item icon=”fa-cutlery”]Mochiko[/list_item][list_item icon=”fa-cutlery”]Besan (AKA Chickpea Flour)[/list_item][list_item icon=”fa-cutlery”]Canned Blueberries[/list_item][list_item icon=”fa-cutlery”]Raw Cacao Nibs[/list_item][list_item icon=”fa-cutlery”]Candied Fennel Seeds[/list_item][list_item icon=”fa-cutlery”]Donut Pan[/list_item][list_item icon=”fa-cutlery”]Piping Bag[/list_item][/list]

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Print

Gluten Free Lemon Cake Donuts With a Blueberry, Bourbon Basil Glaze Topped With Raw Cacao Nibs and Candied Fennel Seeds

Gluten Free lemon cake donuts with a blueberry, bourbon basil glaze, topped with raw cacao nibs and candied fennel seeds. Up your breakfast game!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Author Matthew Cetta

Ingredients

For The Donuts

• 3/4 Cup Besan aka Chickpea Flour
• 1/4 Cup Mochiko
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 3/4 Cup Sugar
• Zest of 4 Lemons
• 2 Eggs Beaten
• 4 Tablespoons Butter – Softened
• 1/2 Cup Sour Cream
• 1/4 Cup Whole Milk
• 1/2 Teaspoon Vanilla Extract
• 15 Drops Yellow Food Dye Optional

For The Glaze

• 1 Cup Canned Blueberries
• 1/2 Cup Fresh Basil
• 1 Ounce Bulleit Bourbon Bulleit is Gluten Free
• 1 1/2 Cups Confectioner’s Sugar

Toppings

• 3 Tablespoons Smashed Raw Cacao Nibs
• 1/4 Cup Candied Fennel Seeds

Instructions

1. Preheat oven to 350ºF.
2. In a large bowl, whisk the flour, baking powder, and baking soda, together.
3. In another bowl, beat the eggs.
4. In a stand mixer cream the butter with the sugar. Add the eggs, sour cream, butter and lemon zest. Gradually add in the the dry ingredients.
5. Pour the batter into a piping bag. Alternatively you could use a gallon sized ziploc bag and cut off a corner. Squeeze the batter into the donut mold. Put in the oven and cook for 15-20 minutes.
6. When the donuts are ready, let them cool for a few minutes. Flip the pan and give it a good whack to get the donuts out and let them cool on a wire rack. Repeat until you are out of batter. The recipe should only make 2 batches.

For The Glaze

1. Combine, blueberries, basil, and bourbon in a blender and puree until smooth.
2. Add the sugar and stir until smooth.
3. Pour the mixture into a saucepan and bring to a boil.
4. Turn down to a simmer and cook down until reduced by half. About 10 minutes. Let cool.

To Glaze

1. Dip Donuts halfway into the glaze and twist. Top with candied fennel seeds and smashed cacao nibs.

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