Lemon Poppy Seed Donuts (Gluten Free)

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Recipe create by Emily Chave @GlutenlessApron

INGREDIENTS

DONUTS

2 cups gluten free 1:1 flour

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/2 cup + 2 tablespoons coconut sugar

2 tablespoons poppy seeds

2 eggs, room temperature

3/4 cup Mariani original walnutmilk, room temperature

1/2 cup sour cream, room temperature

4 tablespoons lemon juice

2 tablespoons fresh lemon zest

1 1/2 teaspoons pure vanilla extract

4 tablespoons melted refined coconut oil

GLAZE

1 1/2 cups powdered sugar

1 tablespoon melted refined coconut oil

1 1/2 tablespoons lemon juice

1 tablespoon Mariani original walnutmilk

pinch of fine sea salt

INSTRUCTIONS

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  1. Preheat oven to 350 degrees. Spray a donut pan with nonstick cooking spray. Set aside.

  2. In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, salt, coconut sugar, and poppy seeds.

  3. In a separate medium bowl, whisk together the eggs, walnutmilk, sour cream, lemon juice, lemon zest, and vanilla extract.

  4. Add the wet ingredients to the dry ingredients and mix until dry ingredients are moistened, but not fully incorporated. Add the melted coconut oil and stir until combined. Do not overmix.

  5. Pour the batter into a piping bag or large ziplock bag. Pipe the batter into the donut pan so each cavity is filled 3/4 of the way full. Bake for 11 to 13 minutes or until the donuts bounce back when touched. Let cool in pan for 5 minutes then transfer to a wire rack to cool completely.

  6. While the donuts are cooling make the glaze. In a small bowl add the powdered sugar, coconut oil, lemon juice, walnutmilk, and salt. Whisk until completely smooth. Dip each donut into the glaze and place back on the wire rack to set. Donuts are best served immediately.

Lemon Poppy Seed Donuts (GF)

Lemon Poppy Seed Donuts (GF)

Author: Emily Chave

Ingredients

Donuts
  • 2 cups gluten free 1:1 flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup + 2 tablespoons coconut sugar
  • 2 tablespoons poppy seeds
  • 2 eggs, room temperature
  • 3/4 cup Mariani original walnutmilk, room temperature
  • 1/2 cup sour cream, room temperature
  • 4 tablespoons lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 1/2 teaspoons pure vanilla extract
  • 4 tablespoons melted refined coconut oil
Glaze
  • 1 1/2 cups powdered sugar
  • 1 tablespoon melted refined coconut oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon Mariani original walnutmilk
  • pinch of fine sea salt

Instructions

  1. Preheat oven to 350 degrees. Spray a donut pan with nonstick cooking spray. Set aside.
  2. In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, salt, coconut sugar, and poppy seeds.
  3. In a separate medium bowl, whisk together the eggs, walnutmilk, sour cream, lemon juice, lemon zest, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until dry ingredients are moistened, but not fully incorporated. Add the melted coconut oil and stir until combined. Do not overmix.
  5. Pour the batter into a piping bag or large ziplock bag. Pipe the batter into the donut pan so each cavity is filled 3/4 of the way full. Bake for 11 to 13 minutes or until the donuts bounce back when touched. Let cool in pan for 5 minutes then transfer to a wire rack to cool completely.
  6. While the donuts are cooling make the glaze. In a small bowl add the powdered sugar, coconut oil, lemon juice, walnutmilk, and salt. Whisk until completely smooth. Dip each donut into the glaze and place back on the wire rack to set. Donuts are best served immediately.
Created using The Recipes Generator
Kristen Holden