Lavender has a bright, almost peppery flavor that complements the honey. If you don’t have a dougnut pan, don’t fret. These can easily be made in mini muffin tins as doughnut holes.
- 50 grams (6 tablespoons) sorghum flour
- 35 grams (3 tablespoons)sweet white rice flour
- 20 grams (⅙ cup) tapioca starch
- 15 grams (3 tablespoons) flax
- 1 ½ teaspoons baking powder
- 125 grams (⅜ cup) honey
- 1 egg, lightly beaten
- ⅜ cup plain yogurt (not greek)
- 4 tablespoons butter, melted
- ¼ teaspoon salt
- 2 tablespoons fresh lavender
- ⅛ cup water
- 115 grams (1 cup) powdered sugar
- 85 grams (¼ cup) honey
- Preheat the oven to 375 degrees. Grease the doughnut pan or mini muffin tin.
- For the batter: Whisk together dry ingredients. In the bowl of a stand mixer, combine wet ingredients and beat together lightly (mixer on medium for about 30 seconds). Add in dry ingredients and mix to combine, scraping down the sides of the bowl a couple of times.
- If using a mini doughnut pan, scoop the batter into a pastry bag or a gallon size ziplock bag and snip off the tip/corner. This will save you from a giant mess.
- Fill the wells slightly less than half full, or your doughnuts won’t have holes. Bake for 8-12 minutes for minis or 12-15 for full size doughnuts. They are done when a toothpick comes out almost clean. Let sit in the pan for 5 minutes before removing the doughnuts.
- Once you remove the doughnuts, wipe out the wells with a paper towel, and re-grease them. This recipe makes 36 mini doughnuts or 10 full size.
- To make the glaze: combine water and powdered sugar in the bowl of your mixer and beat until smooth. Add the honey. You can also color the glaze if you want. Transfer to a smaller, heat proof bowl.
- Dip the doughnuts into the glaze one at a time. If the glaze starts to set, pop it in the microwave for 10-15 seconds, any longer and it might burn.