Bunny Foo Foo Raspberry Donuts, Gluten Free

Bunny Foo Foo Raspberry Lemon Donuts, Gluten-Free. Hopping through the kitchen.

Welcome to year two of the Easter Bunny Foo Foo festival.  Bunny Foo Foo Cupcakes  were last year’s headliner. This year, raspberry lemon donuts with a maraschino glaze, topped with a tiny bit of coconut and a Peep bunny are the new Foo Foo.

These actually started out as Ducky Donuts but those little Peep birds have fat tushes. They just wouldn’t fit in the center of the donut like the bunnies do. They were so obstinate their little behinds almost became microwave science projects (try it – it’s messy but crazy fun). Thankfully, the bunnies were on hand to take over the project.

If I sound a might-bit overdone, blame it on the Foo Foo bunnies. You’ve no idea how much debate went into which color Peep, and whether they should have chocolate bottoms. We went with simple (read: cheap cheap). And yellow.

The donuts take no time at all to make and you can have these ready in about an hour. They ought to cool thoroughly before adding the glaze and the Peep – peeps enjoy melting in the heat and that would not be very pretty.

I had some leftover raspberries in the freezer which are great to use for this kind of recipe – use them straight from the freezer for best results and crumble them slightly so they become small pieces. If they are frozen going into the batter they tend to not make the batter pink. If they are thawed, your batter will turn a little bit pink, but it will taste exactly the same.

If you don’t have maraschino cherry liquid in the refrigerator, use warm water or juice for the glaze liquid – although the cherry liquid gives it a jazzy flavor and pretty color.

Add the glaze and top with the coconut or not. Add the Peep for that Foo Foo look, but if you’re making these in July, I might just add some extra raspberries and an iced-tea.

Please excuse me. The microwave just beeped.  What?

Bunny Foo Foo Raspberry Lemon Donuts, Gluten-Free. Hopping through the kitchen.

Bunny Foo Foo Raspberry Donuts, Gluten Free
Of course you can make these donuts without a Peep in the center. You can even leave off the coconut. But for a festive holiday whimsical touch, be sure to add that Peep. After all, Foo Foo Bunny comes but once a year. Makes 10-12 regular donuts - if a Bunny Foo Foo donut can be called regular.
  • 260 grams Canteen blend flour (see note below) (2 cups)
  • 150 grams granulated sugar (3/4 cup)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 115 grams unsalted butter, melted (8 tablespoons)
  • 2 extra-large eggs
  • 160 grams buttermilk (2/3 cup)
  • 2 tablespoons lemon juice
  • zest of one lemon (I used a Meyer lemon)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 50 grams frozen raspberries, crumbled (about ⅓ cup)
Glaze and topping
  • 50 grams powdered sugar, sifted (1/2 cup)
  • 1-2 tablespoons maraschino cherry liquid
  • 15 grams unsweetened shredded coconut (1/4 cup)
  • 10-12 Peeps (bunnies) (any color)
  1. Preheat oven to 350°F. Grease two donut pans with nonstick spray.
  2. Whisk together flour, sugar, baking powder, salt, baking soda in a large bowl. Melt butter in a medium microwave safe container. Cool slightly. Add eggs, buttermilk, lemon juice, zest, vanilla and lemon extracts and stir to combine. Add wet ingredients to dry and stir to combine. Fold in crumbled raspberries. Scoop into donut pans about halfway full. Bake 16-18 minutes or until a toothpick comes out without crumbs. Immediately turn donuts onto a rack to cool completely.
  3. In a small bowl combine powdered sugar and one tablespoon of liquid. Add up to one more tablespoon of liquid if needed to make the glaze drip off a spoon slowly. Using a fork drizzle glaze over cooled donuts. Sprinkle with coconut just as a dusting. Add a Peep bunny to the center.
Please note: Canteen flour blend is 2 parts superfine brown rice flour plus one part each superfine white rice flour and tapioca starch, all by weight. Or if you must, although it isn’t as precise, 2 cups brown to one cup each, white rice and tapioca. No additives, just the flour. Make a big batch and you’re always ready to bake. One volume cup of the Canteen blend is always 130 grams. For more info see our About Flours page. You’ll find a scale like this invaluable and it will save you money in the long run because you won’t have to waste expensive flours.

Bunny Foo Foo Raspberry Lemon Donuts, Gluten-Free. Hopping through the kitchen.


  1. please help is there any way I can avoid the sugar ????

    • GlutenFreeCanteen says:

      Hi Bella. You can certainly cut back on the amount but it really has just enough to make it taste like a donut and not a savory.

  2. :)))) I will try coconut sap sugar :))))) I’ll run it through the vitamix
    To make it a little finer :)))) and will let you know the results ….I just came back home with two :))) new :))) mini doughnut
    Pans …. Always pleasure to try your recipes :)))$

  3. Okay you are hysterical and so creative – I love it! I have perfected the gluten-free donuts, however adding coconut, raspberry topping, and a peep in the center that is just pure Easter genius! My kiddos are going to love this….thank you thank you!

    • GlutenFreeCanteen says:

      Glad you like these – they kind of remind me of lifesaver peeps. Hope the kids love them and thank you for the kind feedback.

    • I made those last night in small doughnut pans. I ended up with 52 perfect semi doughnuts :))) I over filled my firms :))) so I had little mini cupcakes with a dimple which turned out perfect for holding some of the glaze and coconut :))))) I made them with coconut sugar same amount and found out mid way through the process my butter milk is no good anymore so I substitute it with 1 cup whole milk yogurt. They came out perfect. I did not have maraschino cherries so I just puréed fresh raspberries with coconut water powdered sugar and melted coconut oil. It was very good for an improvised glaze :))))))) color wise turned hot fussia and everyone thought they are pretty. By the time I glazed them all from 52 mini doughnuts I was down to 44. Sure sign my guys liked them a lot :))))) thank you thank you

  4. Super cute with the bunnies! I love that Bella had such success making them dairy free and adapting them otherwise, too. 🙂


  5. Bella, yes, that is a sure sign! 🙂

    Lisa, just wanted to let you know that I’ve featured this recipe over at All Gluten-Free Desserts … All the Time. I know my readers will love it!