Glazed Lemon Wonuts
By Debbie Adler
Makes about 6 Wonuts
1 cup all-purpose gluten-free flour
½ cup amaranth flour
½ cup sweet rice flour
½ cup coconut sugar
½ teaspoon baking powder
¼ teaspoon sea salt
1 teaspoon lemon zest
¼ cup applesauce
¼ cup coconut nectar
½ teaspoon vanilla extract
½ teaspoon lemon extract
½ cup unsweetened coconut milk
½ cup powdered erythritol ( I use Swerve Confectioners)
6 tablespoons freshly squeezed lemon juice
1.Preheat your waffle iron according to manufacturer’s instructions.
2.Whisk together the all-purpose, amaranth and sweet rice flours, coconut sugar, baking powder salt and lemon zest. Make a well in the middle.
3.Add the applesauce, coconut nectar, vanilla and lemon extracts and stir to combine. Next add the coconut milk and stir until it is absorbed and the batter is smooth.
4.Once the waffle iron is ready, pour about 1/3 cup of batter onto each waffle grid, close the lid, and iron those donuts until they are golden brown, about 4 minutes. Repeat with the remaining batter.
5.To make the glaze, whisk together the powdered erythritol and lemon juice until fully incorporated.
6.Drizzle the glaze on the wonuts and serve.
Serving size: 1 wonut CALORIES 170; TOTAL FAT 2.2g; PROTEIN 4.8g; CHOLESTEROL 0.0g; SODIUM 65mg; FIBER 3.8g; SUGARS 5.0g; TOTAL CARBOHYDRATE 34.1g