Lemon Poppyseed Donuts - Gluten & Grain free
Donuts. Usually they are a vehicle for sugar, white flour, and more sugar - which surely will set you up for a sugar rush & a crash (I always used to say donuts turned my kids into little monsters).
But these donuts break that mold. They are made with almond flour and tiger nut flour - so they are totally gluten & grain free. They are made with a little maple syrup and an organic stevia blend called Pyure, so each donut only has about 3 teaspoons of sugar (from the maple syrup) - less than half of a typical frosted cake donut.
Ready to give these babies a go? You will need a donut pan like this one for this recipe. If you do not have one, you could try using a muffin tin (I have not actually tried it).
Preset your oven temperature to 350 degrees.
1/3 cup of tiger nut flour (Tiger nuts are small tubers. If you don't have tiger nut flour, you could substitute a gluten free flour blend, or just use 1/3 cup more of almond flour). If you do buy tiger nut flour - consider making these amazing cookie dough balls!!
1/4 teaspoon of salt (I like Real Salt Brand)
1/2 teaspoon of baking soda
1 & 1/2 teaspoons poppyseeds
2 teaspoons Pyure sweetener (or you could use a monkfruit sweetener if preferred)
2 organic eggs
1/4 cup maple syrup (or sub coconut sugar if preferred)
2 Tablespoons of coconut milk (or another alternative milk)
1 teaspoon of vanilla extract
The zest & juice from 1 organic fresh lemon (I don't recommend using bottled lemon juice - go fresh)
1/4 cup virgin coconut oil - (melted - if not already)
1/3 cup coconut manna (also sometimes called coconut butter)
1 Tablespoon maple syrup
5 teaspoons of Pyure sweetener (taste & adjust to your desired sweetness)
The juice from one lemon
2 Tablespoons of coconut milk (add a little more if needed to thin the frosting)
1 teaspoon of organic alcohol-free vanilla (note: regular vanilla with alcohol does not work)
Generous pinch of Real Salt (brings out flavors & sweetness)
Put your oven on 350 degrees & grease your donut pan with some coconut oil.
Put all the dry ingredients together in a bowl (flours, salt, baking soda, poppyseeds, Pyure), whisk it to incorporate it together.
Put the eggs, maple syrup, vanilla, lemon juice & zest into a bowl or large measuring cup, whisk to break up yolks.
Combine the wet & dry ingredients. Whisk to combine.
Then stir in the coconut oil (melt if needed- not usually needed in the warmer Summer months).
Spoon the batter into the donut pan - spreading it a little to fill the donut ring.
Put them into the oven for 16 mins.
Allow to cool for 5 mins, then turn pan upside down over a cooling rack and cool another 10 mins. while you make the frosting.
Put all of the frosting ingredients into a small food processor. If the coconut manna is solid, put the jar into a glass container with hot water, this should soften it up enough to stir (note - the coconut oil in the manna rises to the top, and needs to be stirred in, kind of like natural nut butters).
Keep processing until all mixed together (You might need to stop it and stir it a few times). When it is all mixed together, it should be ready to frost your donuts. If too liquid, put the frosting in the refrigerator for 10 mins before frosting the donuts.
Once your donuts are cooled, you can spread the frosting on the top of them.