Baked Toasted Coconut and Lemon Donuts

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Lemon desserts are my thing.
For as long as I can remember I’ve been asking for lemon cake at my birthday each year. I love the tangy sweet flavor of lemon and when combined with coconut? Amazing. And although my birthday is in January, I crave the summer flavor at all times of year.
Want to know what i love even more than lemon desserts? Donuts.
Long before donuts became trendy and cool on social media (I love the drool worthy colorful donuts on my social feeds!) it was my favorite. Shittiest part of it all is, they’re horrible for you. But with this recipe, I’m trying to prove that you can eat your greens and get your donuts too. Wait, that sounds like there is kale in the donuts. Fail. No green donuts, but definitely some balance and a gluten free, dairy free treat that’s about as healthy as a donut can be!

What is this recipe? Delicious, if I do say so myself. It’s also full of toasted coconut and fresh lemon zest, drizzled with a fresh lemon juice glaze, made with gluten free flour (although regular flour would work!), and completely vegan. I also chose to use coconut sugar. This makes for a lighter and healthier donut, but again, using plain ol’ sugga would be fine and welcomed! I found that with the lemon glaze, it was plenty sweet with the coconut sugar!
do-nut worry, we are getting to the recipe…

Further Food Nutritionist Commentary:

Craving a guilty pleasure without the guilt? Then Kate’s baked coconut and lemon donuts are for you! She uses ingredients that would never be included in regular donuts. Flaxseeds for example, are little nutritional powerhouses that contain fiber and the coveted, heart-healthy, omega-3s. This donuts also contain the trifecta of coconut; sugar, oil and flakes. The fat in coconut is a medium chain triglyceride or MCT and is digested differently then other harmful saturated fats. Contrary to popular belief, eating “good” fats help you burn fat and reduce hunger. Also, coconuts can help improve blood cholesterol levels by increasing the “good”, HDL cholesterol and reducing the “bad”, LDL cholesterol.


By Ale Zozos
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Baked Toasted Coconut and Lemon Donuts

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Servings: 6

Ingredients

For donuts:
3 tablespoons water
1 tablespoon ground flax seeds
1 cup gluten free flour
1 1/2 teaspoon baking powder
1/4 teasponn salt
3 teaspoon lemon zest
1/4 cup of coconut oil, melted
1/3 cup of coconut sugar (or regular granulated)
1/2 unsweetened dairy free milk
1 teaspoon vanilla extract
1/2 cup of shredded coconut

For the topping:
1 tablespoon coconut sugar
2 lemon slices cut in four triangles
1/4 cup of coconut

For the glaze:
juice of 1 lemon
1/4 – 1/3 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and spray donut pan with nonstick cooking spray.
  2. Make flax egg by combining water and flax and set aside.
  3. In a medium bowl, combine flour, coconut, baking powder, salt, and lemon zest.
  4. In another bowl, cream together coconut oil and coconut sugar.
  5. Add the flax egg, non dairy milk, and vanilla extract.
  6. Pour into donut pan and bake for 12-14 minutes.
  7. Remove, allow to cool before topping with glaze and additional coconut.

For toppings:

  1. As the oven preheats, toast coconut and caramelize the lemon triangles in a pan.
  2. Sprinkle 1 tablespoon of coconut sugar on the lemon pieces first, and allow to toast for about 10 minutes while preparing donut dough.

For glaze:

  1. While donuts are baking, whisk the powdered sugar and lemon juice together. Add more powdered sugar as needed until desired consistency reached.

 

  1. Dip the donuts in bowl of glaze once cooled, and top with toasted coconut and lemon pieces.
  2. Enjoy!
Preheat oven to 350 degrees Fahrenheit and spray donut pan with nonstick cooking spray. Make flax egg by combining water and flax and set aside. In a medium bowl, combine flour, coconut, baking powder, salt, and lemon zest. In another bowl, cream together coconut oil and coconut sugar. Add the flax egg, non dairy milk, and vanilla extract. Pour into donut pan and bake for 12-14 minutes. Remove, allow to cool before topping with glaze and additional coconut. For toppings: As the oven preheats, toast coconut and caramelize the lemon triangles in a pan. Sprinkle 1 tablespoon of coconut sugar on the lemon pieces first, and allow to toast for about 10 minutes while preparing donut dough. For glaze: While donuts are baking, whisk the powdered sugar and lemon juice together. Add more powdered sugar as needed until desired consistency reached.   Dip the donuts in bowl of glaze once cooled, and top with toasted coconut and lemon pieces. Enjoy!

Nutrition Information

Per Serving:
Calories: 268; Total Fat: 15 g; Saturated Fat: 11 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 134 mg; Potassium: 11 mg; Carbohydrate: 33 g;  Fiber: 4 g; Sugar: 15 g; Protein: 3 g

Nutrition Bonus:
Vitamin C: 14%; Vitamin A: 1%; Iron: 13%; Calcium: 3%;
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