I don’t know about you, but I love all the summer fruit that is available at the moment. We are not long back from being away, as you might have seen me mention in other posts, and one of the first things I needed to do was go to the supermarket. As well as stocking up on a few things for meals, I also loaded up with lots of fruit for snacks. Plus, they are great in baking, too, such as in these baked cherry lemon donuts.
These donuts are based on the lemon almond cupcakes I made a while ago, that are still a favorite, but with a bit more of a summer feel to them. These cherry lemon donuts are light, with little bites of fruit and a cherry cream drizzle on top that is both tasty and gives a certain summery freshness. Since this month’s Foodie Extravaganza theme is donuts/doughnuts, these seemed the perfect thing to share.
For me, it’s also appropriate to share another donut recipe in July since I first made some donuts last July for my son’s birthday party. Those maple apple donuts were an instant hit, as were the green baked potato donuts I made earlier this year.
Given both those and these are pretty easy as well, it does make me wonder why I don’t make them more often. Maybe this coming year will be the year of donuts (at least pretty healthy ones like these)!
Cherry, lemon and almond go so well together and they have a lovely summery taste. The mixture is quick and easy to mix up, then you pop a few chunks of cherry into the dough before baking. Don’t press them in too much, as if they are too close to the centre of the mould, they make the donuts more likely to break when you take them out. You fill the tray holes relatively full with this mixture as you’ll notice it is already rising a bit as you put it in and doesn’t rise so much more after.
The cherry cream drizzle takes just a minute to blend together then you can drizzle it over the top before eating. It may be a bit unusual being a creamy drizzle rather than the more typical sugary frosting, but it’s both a lot healthier and as I say it gives a nice freshness that lightens them up. Just the thing for a summer donut. I would warn against drizzling it on too far ahead as it does soak in and can discolor – less so with creme fraiche but definitely after an hour with sour cream, for some reason. You can also skip this if you like, they are still delicious without it.
These baked cherry lemon donuts have such a lovely summery taste and are pretty healthy too. Gluten free, only a little honey and no refined sugar but full of tasty deliciousness. Quick to make, too, there’s really no excuse not to give them a go.
Looking for other gluten free baked goods? Try these!
- Healthy apple oatmeal cookies
- Mini lemon almond cupcakes
- Vegan chocolate, banana and coconut muffins
- Spiced maple cookies
- Banana and chocolate chip muffins.
Plus get more snack recipes, sweet and savory, in the archives.
Baked cherry lemon donuts (GF)
- ½ cup almond flour 60g ground almonds
- ¼ cup rice flour 35g
- ½ tsp baking powder
- 1 egg
- 1 lemon zest ie from 1 lemon, optional
- 3 tbsp lemon juice
- 3 tbsp coconut oil melted and allowed to cool
- 2 tbsp honey
- 6 cherries or more if preferred
For the drizzle (optional)
- 3 cherries pitted and cut in chunks
- 2 tbsp creme fraiche or sour cream I'd recommend creme fraiche
- Preheat oven to 350F/175C and lightly oil your mini donut tin.
- In a medium-sized bowl, mix the almond and rice flours and baking powder and mix well.
- In a separate bowl, whisk together the egg, lemon zest and juice, coconut oil and honey.
- Add the wet ingredients to the dry ingredients and stir/gently whisk until combined. Spoon or use a piping bag to fill your donut tin to approx 3/4 full.
- Remove sones from the cherries and cut into small chunks (about 8 per cherry). Press chunks into the donut mixture - around 4 per mini donut. You don't need to have them covered by the dough.
- Place the tin in the oven and bake for approx 12-15mins until just turning brown. Allow to cool a couple minutes before carefully removing (slide a knife around the edge to loosen) and cooling further on a cooling rack.
- If putting on drizzle, once the donuts are cool, blend together the 3 pitted cherries and the creme fraiche/sour cream in a mini food processor or blender then drizzle a little over each donut.
A little more about today’s Foodie Extravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren of From Gate to Plate suggested we celebrate the doughnut/donut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but no one is complaining about celebrating a favorite treat. July is National Culinary Arts month so we can adopt that for anyone that feels the need for a specifically July holiday. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st).
Gluten-Free Matcha Doughnuts – Three Ways! by Culinary Adventures with Camilla
Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas
Lemon Poppy Seed Donuts by Making Miracles
Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook
Baked S’mores Doughnuts by Tara’s Multicultural Table
15 Minute Funnel Cake Bites by From Gate to Plate
Cake Mix Donuts by I’m Hungry
Doughnut Trifle by A Day in the Life on the Farm
Watermelon Doughnuts by The Freshman Cook
Medhu Vada – Savory Lentil Doughnut by Sneha’s Recipe
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
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