These Baked Lavender Blueberry Donuts are so simple and so fabulous. The donut batter is infused with lavender buds and dipped in a beautiful purple blueberry glaze. This simple breakfast recipe is a great way to celebrate summer's flavors.

These Baked Lavender Blueberry Donuts are so simple and so fabulous. The donut batter is infused with lavender buds and dipped in a beautiful purple blueberry glaze. This simple breakfast recipe is a great way to celebrate summer's flavors.

These Baked Lavender Blueberry Donuts are so simple and so fabulous. The donut batter is infused with lavender buds and dipped in a beautiful purple blueberry glaze. This simple breakfast recipe is a great way to celebrate summer's flavors.

We’re not ashamed to say that we love donuts. Not only are they delicious, but they’re also so adorable and perfectly Instagram-worthy. Unfortunately, though, store-bought varieties are often full of

This cake is so bright and cheery and packs a punch with all of the right flavors. Coconut cake layers are between fresh mango ice cream, a mango soak and coconut crumbs. This is the cake you need for any special occasion.

These Baked Lavender Blueberry Donuts are so simple and so fabulous. The donut batter is infused with lavender buds and dipped in a beautiful purple blueberry glaze. This simple breakfast recipe is a great way to celebrate summer's flavors.

This recipe from Nadiya Hussain's BBC2 series Nadiya Bakes features one big scone topped with cream and blueberries and served in slices like a pizza.

Happy Monday everyone!!! I'm back again for another Baked Donut Monday post and today I'm going to tell you about some super tasty LAVENDER BAKED DONUTS WITH BLUEBERRY GLAZE! One of my close friends went lavender picking in Ojai earlier this year. She dried it out and then asked me if I wanted some to use for crafts of cooking. I, of course, said yes and went to town looking for recipes using it. I was ecstatic when I found a baked donut recipe using lavender. I made it very soon after and was quite intrigued by it's taste. I'd never had anything like it before and it got better with every bite. I shared these donuts with some of my closest friends, and they too agreed that it just kept getting better and better. The Goods: Lavender Ground Flax Seed Olive Oil Maple Syrup Vanilla Extract Apple Cider Vinegar Gluten Free All-Purpose Flour Baking Soda Salt Powdered Sugar Blueberries Almond Milk Add 1 tablespoon dried lavender to 1/2 cup warm water. Steep for about 30 minutes. Strain lavender tea and set aside. Process 3 tablespoons flax seed with 1 teaspoon dried lavender until fine. In a small bowl, combine the flax seed and lavender mixture with the lavender tea, whisk well and set aside at least 5 minutes. This is your "egg" in the recipe. Combine gluten free all purpose flour, salt and baking soda. Set aside. In a large bowl, combine flax seed "egg" mixture with olive oil, maple syrup, vanilla extract and apple cider vinegar and mix well. Add in the dry ingredient and mix until just combined. Transfer donut batter to a large zipper bag. Cut off the end of the zipper bag and fill your greased donut pan until 1/2 to 3/4 full. Bake at 325 degrees for about 10 minutes. You can test that they're done with a toothpick. Cool in the pan for a few minutes. Remove from pan and finish cooling on wire rack. While cooling, make your blueberry glaze. In food processor, combine 1/2 cup powdered sugar, 2 tablespoons blueberries 1 teaspoon vanilla extract and 2 teaspoons almond milk. Pulse until smooth, adding extra almond milk if needed to reach desired consistency. Dip to the top of each donut in the glaze and return to wire rack to set up. Bite into the donut and enjoy the unique deliciousness! Lavender Baked Donuts With Blueberry Glaze Inspired By food52 For the Donuts: 1/2 Cup Warm Water 4 Teaspoons Dried Lavender 3 Tablespoons Ground Flax Seed 1/4 Cup Olive Oil 1/3 Cup Maple Syrup 1 Teaspoon Vanilla Extract 1 Teaspoon Apple Cider Vinegar 1 Cup Gluten Free All-Purpose Flour 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt For the Glaze: 1/2 Cup Powdered Sugar 2 Tablespoons Blueberries 1 Teaspoon Vanilla Extract 2 Teaspoons Almond Milk Add 1 tablespoon dried lavender to 1/2 cup warm water. Steep for about 30 minutes. Strain lavender tea and set aside. Process 3 tablespoons flax seed with 1 tablespoon dried lavender until fine. In a small bowl, combine the flax seed and lavender mixture with the lavender tea, whisk well and set aside at least 5 minutes. This is your "egg" in the recipe. Combine gluten free all purpose flour, salt and baking soda. Set aside. In a large bowl, combine flax seed "egg" mixture with olive oil, maple syrup, vanilla extract and apple cider vinegar and mix well. Add in the dry ingredient and mix until just combined. Transfer donut batter to a large zipper bag. Cut off the end of the zipper bag and fill your greased donut pan until 1/2 to 3/4 full. Bake at 325 degrees for about 10 minutes.You can test that they're done with a toothpick. Cool in the pan for a few minutes. Remove from pan and finish cooling on wire rack. While cooling, make your blueberry glaze. In food processor, combine 1/2 cup powdered sugar, 2 tablespoons blueberries,1 teaspoon vanilla extract and 2 teaspoons almond milk. Pulse until smooth, adding extra almond milk if needed to reach desired consistency. Dip to the top of each donut in the glaze and return to wire rack to set up.

Discover the ultimate Cinnamon Sugar Brioche Donuts recipe. Fluffy, sweet, and irresistibly delicious!

Celebrate spring with baked lemon donuts dipped in a lavender-infused white chocolate ganache!

Prep: 15 minBake: 15 minYields: 6 - 8 donuts IngredientsFor donuts:1 cup Foodstirs Organic Sunday Stacks Pancake Mix1 egg2 Tbs unsalted butter1 Tbs dried lavender1/4 cup yogurt1/3 cup milkFor glaze:1/2 cup powdered sugar3 Tbs freeze dried blueberries1 Tbs water ~ Directions Preheat oven to 350 degrees and spray a donut pan with nonstick cooking spray. Melt the butter in a small saucepan over medium heat. Add the dried lavender and bring to a simmer. Remove from heat and allow to cool 5 minutes. Pour melted butter through strainer and discard the lavender. In a large bowl, mix together the egg, melted lavender butter, yogurt and milk. Add in the dry pancake mix and stir until a batter forms. Spoon batter into donut pan, filling each 3/4 high. Bake 12-15 minutes, until the donuts begin to turn golden. Remove from donut pan and cool completely on a wire rack. Place the dried blueberries in a blender and pulse until they become powder. Pour into a large bowl and add the other ingredients for the glaze. Whisk together until smooth, then dip each donut into the glaze.

Lavender is one thing that epitomizes spring for me. I seem to buy bunches of lavender flowers every year, and this year I went all out and bought a whole plant! I also love a little bit of subtle lavender flavour in sweets, though if you go too overboard on the lavender, it can end up smelling like Grandma’s perfume. ... Read More

I had hoped to make something with lilacs this year, but with the late season for flowers and craziness that has been my life over the last few months with this house build, it didn’t exactly happen. I didn’t get a dish infused with lilacs in any way, but this Blueberry Lavender Angel Food...Read More »

Happy Monday everyone!!! I'm back again for another Baked Donut Monday post and today I'm going to tell you about some super tasty LAVENDER BAKED DONUTS WITH BLUEBERRY GLAZE! One of my close friends went lavender picking in Ojai earlier this year. She dried it out and then asked me if I wanted some to use for crafts of cooking. I, of course, said yes and went to town looking for recipes using it. I was ecstatic when I found a baked donut recipe using lavender. I made it very soon after and was quite intrigued by it's taste. I'd never had anything like it before and it got better with every bite. I shared these donuts with some of my closest friends, and they too agreed that it just kept getting better and better. The Goods: Lavender Ground Flax Seed Olive Oil Maple Syrup Vanilla Extract Apple Cider Vinegar Gluten Free All-Purpose Flour Baking Soda Salt Powdered Sugar Blueberries Almond Milk Add 1 tablespoon dried lavender to 1/2 cup warm water. Steep for about 30 minutes. Strain lavender tea and set aside. Process 3 tablespoons flax seed with 1 teaspoon dried lavender until fine. In a small bowl, combine the flax seed and lavender mixture with the lavender tea, whisk well and set aside at least 5 minutes. This is your "egg" in the recipe. Combine gluten free all purpose flour, salt and baking soda. Set aside. In a large bowl, combine flax seed "egg" mixture with olive oil, maple syrup, vanilla extract and apple cider vinegar and mix well. Add in the dry ingredient and mix until just combined. Transfer donut batter to a large zipper bag. Cut off the end of the zipper bag and fill your greased donut pan until 1/2 to 3/4 full. Bake at 325 degrees for about 10 minutes. You can test that they're done with a toothpick. Cool in the pan for a few minutes. Remove from pan and finish cooling on wire rack. While cooling, make your blueberry glaze. In food processor, combine 1/2 cup powdered sugar, 2 tablespoons blueberries 1 teaspoon vanilla extract and 2 teaspoons almond milk. Pulse until smooth, adding extra almond milk if needed to reach desired consistency. Dip to the top of each donut in the glaze and return to wire rack to set up. Bite into the donut and enjoy the unique deliciousness! Lavender Baked Donuts With Blueberry Glaze Inspired By food52 For the Donuts: 1/2 Cup Warm Water 4 Teaspoons Dried Lavender 3 Tablespoons Ground Flax Seed 1/4 Cup Olive Oil 1/3 Cup Maple Syrup 1 Teaspoon Vanilla Extract 1 Teaspoon Apple Cider Vinegar 1 Cup Gluten Free All-Purpose Flour 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt For the Glaze: 1/2 Cup Powdered Sugar 2 Tablespoons Blueberries 1 Teaspoon Vanilla Extract 2 Teaspoons Almond Milk Add 1 tablespoon dried lavender to 1/2 cup warm water. Steep for about 30 minutes. Strain lavender tea and set aside. Process 3 tablespoons flax seed with 1 tablespoon dried lavender until fine. In a small bowl, combine the flax seed and lavender mixture with the lavender tea, whisk well and set aside at least 5 minutes. This is your "egg" in the recipe. Combine gluten free all purpose flour, salt and baking soda. Set aside. In a large bowl, combine flax seed "egg" mixture with olive oil, maple syrup, vanilla extract and apple cider vinegar and mix well. Add in the dry ingredient and mix until just combined. Transfer donut batter to a large zipper bag. Cut off the end of the zipper bag and fill your greased donut pan until 1/2 to 3/4 full. Bake at 325 degrees for about 10 minutes.You can test that they're done with a toothpick. Cool in the pan for a few minutes. Remove from pan and finish cooling on wire rack. While cooling, make your blueberry glaze. In food processor, combine 1/2 cup powdered sugar, 2 tablespoons blueberries,1 teaspoon vanilla extract and 2 teaspoons almond milk. Pulse until smooth, adding extra almond milk if needed to reach desired consistency. Dip to the top of each donut in the glaze and return to wire rack to set up.