Lemon Poppy Turmeric Doughnuts (Dairy-Free, Gluten-Free)

Save
Print

By

These lemon and poppy seed doughnuts are so rich and moist you will want to make many batches. They are lighter than regular donuts, baked not fried, and so easy to make. They are made with coconut yoghurt are perfect for any coconut lover. If you’re vegan or lactose intolerant, coconut yogurt can be incredibly useful for baking!

Further Food Nutritionist Commentary:

These beautiful lemon poppy turmeric doughnuts make the perfect snack - with only 1g of saturated fat and 5g of protein! They are made with turmeric which is a clinically proven anti-inflammatory and has been shown to help with joint pain and to boost your immune system due to its high antioxidant content!

By Liz Lederman

Lemon Poppy Turmeric Doughnuts (Dairy-Free, Gluten-Free)

  • Prep Time: 5-10 minutes
  • Cook Time: 1 hour
  • Servings: 6

Ingredients

1/2 cup all-purpose gluten-free mix flour
1/4 cup almond meal
1 teaspoon baking powder
1/4 cup sugar
2 free range eggs
1 tablespoon lemon juice
1 teaspoon grated lemon zest
2 tablespoons poppy seeds
1/2 teaspoon turmeric powder
4 tablespoons runny coconut yogurt
For Glaze:
1 cup powdered sugar
2 tablespoons lemon juice

Instructions

  1. Preheat oven up to 350F.
  2. Sift all dry ingredients in a bowl.
  3. Combine eggs, sugar, coconut yoghurt and lemon juice in a separate bowl and mix well using a whisk. Gradually mix wet and dry ingredients. Add lemon zest and mix well. Do not overdo as it may not rise fluffy when baked.
  4. Coat 6-cavity donut pan with cooking spray. Spoon batter evenly into 6 cavities. Bake at 350F for 12-15 minutes or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Run a thin knife around outside edge of each cavity, invert donuts onto a wire rack. Cool completely.
  5. To make the icing, mix the powdered sugar and lemon juice together until combined. Once the donuts are cooled, dip them into the icing. Let sit for 30 minutes for the icing to set.
Preheat oven up to 350F. Sift all dry ingredients in a bowl. Combine eggs, sugar, coconut yoghurt and lemon juice in a separate bowl and mix well using a whisk. Gradually mix wet and dry ingredients. Add lemon zest and mix well. Do not overdo as it may not rise fluffy when baked. Coat 6-cavity donut pan with cooking spray. Spoon batter evenly into 6 cavities. Bake at 350F for 12-15 minutes or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Run a thin knife around outside edge of each cavity, invert donuts onto a wire rack. Cool completely. To make the icing, mix the powdered sugar and lemon juice together until combined. Once the donuts are cooled, dip them into the icing. Let sit for 30 minutes for the icing to set.

Nutrition Information

Per Serving: Calories: 217; Total Fat: 6 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 1 g; Cholesterol: 62 mg; Sodium: 39 mg; Potassium: 29 mg; Carbohydrate: 40 g; Fiber: 2 g; Sugar: 26 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 28%; Vitamin A: 2%; Iron: 5%; Calcium: 9%

Scoop on the antioxidant power with Further Food Daily Turmeric Tonic!

Print
further food collagen

Leave a comment

Your email address will not be published.

You Might Also Like

Save

Cranberry Kombucha Jello (Low-Carb, Low-Sugar)

By Lillian Zhao

Looking for a very low sugar dessert that takes 2 minutes to make AND that's amazing for your gut? I've got the best healthy kombucha jello recipe for you! Just take your favorite kombucha beverage (I used cranberry kombucha in this recipes but any ...

Save

Superfood Turmeric Pumpkin Spiced Latte

Who else loves everything fall? Fall scents, fall weather, fall clothing, and most importantly fall drinks! It's finally that time of year where all of the restaurants start coming out with their "Pumpkin Spice" drinks. However, these drinks are pack...

Save

Pumpkin Spice Smoothie (Dairy-Free, Gluten-Free)

Sharing my pumpkin spice smoothie which is fitting for the heat today! I’ve always been a fall and holiday season lover. Anyways, I’m trying my very best to keep some positivity in me as the stress of school and exams and my health starts to take...

Save

Layered Pumpkin Chocolate Mousse (Vegan, Gluten-Free)

This lusciously layered pumpkin chocolate mousse makes the most delicious dessert for fall and winter entertaining. It’s dairy-free, gluten-free, grain-free, vegan, and sweetened with a bit of pure maple syrup. But what I love most about it is how...

#Eatbetter #Gofurther

Send this to friend