Submitted by: Karissa Hunter
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 3
Fluffy blueberry doughnuts with silky lemon curd- oh how beautiful! :)
3 egg white
1/4 c. lemon juice
1/2 c. blueberries
1/2 tbsp. coconut oil
1 c. old-fashioned oats
5 tbsp. stevia
1 tsp. baking powder
1 pinch sea salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. Greek yogurt
1/2 c. milk, raw or organic
1 tsp. vanilla extract
Preheat the oven to 425F.
Prepare a doughnut pan (or muffin tin) by greasing it with coconut oil, then set aside.
Pulse rolled oats in a food processor (I used my blender) until you have a fine powder. Mix oat flour, 2 tablespoons of Stevia, baking powder, salt, cinnamon & nutmeg until well combined.
In a separate bowl mix the yogurt, milk, vanilla and 3 egg whites (don't toss the yolks! We use them for the curd). Add wet ingredients to dry ingredients until well incorporated (don't over mix!). Fold in your blueberries (fresh is best, but frozen works well too). Spoon mixture into prepared doughnut pan, filling each cup 3/4 full.
Bake for 6-8 minutes, let cool in pan for 3 minutes before transferring. While the doughnuts are cooking make the curd!
LEMON CURD: In a medium sauce pan combine 3 tablespoons of Stevia, 3 egg yolks & lemon juice. Cook over medium heat stirring constantly until curd begins to thicken (5-6 minutes). Immediately take off heat & transfer to serving container. Evenly divide the curd up and spoon onto doughnuts.
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