LEMON POPPYSEED DONUTS



Whip out your apron, and slap some powder on your hands - cause we are about to go to work! JK this recipe surprisingly only takes 25 minutes start to finish and WOW are these good. Tired of being cooped up in your house all day and looking for ways to pass the time? Have you had random cravings for things you normally don't eat - cause SAME! I can't even remember the last time I had a donut because they are like crack and once I get my hands on an Old Fashioned donut with vanilla icing and sprinkles, I am hooked! But here we are spending so much time in our homes and what do you know? My sweet tooth snuck up on me.


Now, the nice thing about baking at home is YOU get to use whatever ingredients you like! So I always try to opt for healthier ingredients and methods of recreating some of my favorite foods. I decided to go with Lemon Poppyseed because I had a couple lemons that were super ripe and a container of Poppy Seeds just laying around in my pantry. But if your not a lemon lover, just leave it out and enjoy some plain Old Fashioned donuts - heck throw some cinnamon, nutmeg and extra vanilla instead...HAVE SOME FUN WITH IT! Cooking and baking is another great way at letting your creativity grow.


Now these are gluten free but not vegan...they can be! Just use coconut oil or vegan butter instead of the grass-fed one I use.


INGREDIENTS:


Donuts:

- 4 T butter (I like Kerrigold Grass-fed Butter)

- 1/4 C veg. oil

- 1/2 C sugar

- 1/3 C brown sugar, packed

- 2 lrg. eggs

- 1 1/2 tsp baking powder

- 1/4 tsp baking soda

- 3/4 tsp salt

- 1 tsp vanilla extract

- 2 2/3 C flour (I used Cup-4-Cup gf flour)

- 1 C oat milk (Oatly Barista)

- 1 T poppyseeds

- 1 T fresh lemon juice

- 2 T lemon zest


Icing:

- 1 1/4 C powdered sugar *sifted to remove any lumps*

- 2 T fresh lemon juice

- 1 T melted butter

- 1 - 2 T nut-milk

- 1/2 tsp vanilla extract


PREPARATION:


1. Stir the flour into the butter mixture alternating with the milk. Starting with the flour first and ending with flour, making sure everything is well combined. The batter will be fairly thick; when you draw your spatula through the batter, it will leave a trail.


2. Lightly grease donut pan, I use coconut oil in spray can! Filling the wells to about 1/4" shy of the rim.


3. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a cooling rack.



**My batter actually made 16 donuts, and this depends on your donut pan size..but if you do make more than one batch, be sure to fill the empty donut wells with water! Otherwise the pan will burn :)


4. While the donuts are cooling, you can make the icing! Mix all the ingredients together and play around with the amount of nut-milk and juice starting with the smallest amount and gradually adding more until you have the desired consistency and taste!


5. For the icing you can dip the donuts into the icing and swirl them in a circular motion or you can use a spoon and drizzle them on like I did for a nice cascading effect



If you make extra, just store in an airtight container on your countertop for 2-3 days (if they last that long)


Hope you enjoy your tasty treats! If you made them I would love to see your photos and hear your thoughts on how they turned out. Feel free to tag me on Instagram or upload it in the comments below





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Danielle Lombard is my blog where I share my passions in food, health, lifestyle and travel.

@2020 DANIELLE LOMBARD

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