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:
By Liz Lederman
Lemon Poppy Turmeric Doughnuts (Dairy-Free, Gluten-Free)
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
1 cup powdered sugar
2 tablespoons lemon juice
- 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.
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
Vitamin C: 28%; Vitamin A: 2%; Iron: 5%; Calcium: 9%
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