Description
These 20-minute Baked Lemon Poppy Seed Donuts are soft, fluffy, and bursting with fresh lemon flavor and poppy seeds! Gluten-free, Paleo, with a vegan option.
Ingredients
- ¾ cups Almond Flour
- ⅓ cups Tapioca Starch
- 3 Tablespoons Coconut Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 Tablespoons Poppy Seeds
- 2 Tablespoons Coconut Oil, Melted And Cooled
- 1 Egg (or Flax Egg If Vegan, See Note)
- ⅓ cups Honey, Or Maple Syrup If Vegan
- ½ cups Almond Milk
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Lemon Juice
- 2 teaspoons Lemon Zest
- FOR THE GLAZE:
- ¼ cups Coconut Butter, Warm
- 2 Tablespoons Honey Or Maple Syrup
- 1 teaspoon Lemon Juice
Preparation
Preheat oven to 350ºF. Lightly grease donut pan and set aside.
Whisk almond flour, tapioca starch, coconut flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl. Whisk melted coconut oil, egg, honey, almond milk, vanilla, lemon juice, and zest until completely combined. Pour wet ingredients into dry ingredients and mix until combined.
Spoon batter into the donut pan, filling ⅔ to ¾ full. Bake for 9–11 minutes or until edges are lightly browned. Allow to cool for 2 minutes before transferring to a cooling rack. Bake remaining donut batter, then transfer to the cooling rack. Allow donuts to cool completely.
Whisk all of the glaze ingredients. If glaze is too thick, add 1 teaspoon warm water at a time until desired consistency. Dip each donut into the glaze and place back on the cooling rack for the glaze to set.
Serve immediately. Store any leftovers in an airtight container at room temperature or in the fridge for up to 2 days.
Note: To make flax egg, combine 1 tablespoon flaxmeal and 2 ½ tablespoons water. Stir and let sit for 5 minutes until thickened.
