Lemon Poppyseed Donuts with Blackberry Lavender and Strawberry Glaze (Gluten-Free, Vegan)
April 20, 2018
As a big proponent for eating dessert any time of day, I have immense gratitude towards the donut for making it acceptable to have dessert for breakfast. These Lemon Poppyseed Donuts are the sweetest way to start your day, finish your day or enjoy anywhere in between!
I couldn’t decide on just one glaze, so I made two - Blackberry Lavender and Strawberry. Both pair so well with the lemon and are perfect for spring and summer!
I’ve only had my donut mold for a couple of weeks now, and I have to say it’s already panning out to be one of my greatest investments. These are just too good, and simple, to not make on a regular basis!
Ingredients:
Donuts
- 1 Tbsp. ground flax seeds
- 3 Tbsp. warm water
- 1 cup gluten free flour*
- ⅓ cup coconut sugar
- 1 Tbsp. poppy seeds
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. sea salt
- ½ cup unsweetened vanilla cashew or almond milk
- 2 Tbsp. melted coconut oil
- 1 Tbsp. fresh lemon juice
- 2 tsp. lemon zest
- ¼ tsp. pure vanilla extract
Blackberry Lavender Glaze
- ¼ cup blackberries
- ½ cup organic powdered sugar
- ⅛ tsp. pure lavender extract
Strawberry Glaze
- 3 large strawberries
- ½ cup organic powdered sugar
- 1 tsp. fresh lemon juice
Directions:
For the Donuts
- Preheat oven to 350° F and spray a 6-cavity donut pan or silicone donut mold with nonstick cooking spray.
- Whisk together flax seeds and water. Set aside and allow to soak for 10-15minutes.
- Add the flour, coconut sugar, baking powder, baking soda, sea salt and poppyseeds to a large mixing bowl and stir well.
- In a separate mixing bowl, whisk together the almond/cashew milk, melted coconut oil, lemon juice, lemon zest, vanilla and flax mixture.
- Pour the wet mixture into the dry mixture and fold until well combined.
- Evenly spoon or pipe the batter into the donut molds.
- Bake at 350° F for 12-14 minutes, or until lightly browned and fluffy.
- Remove from oven, set on cooling rack and allow to cool completely before removing from pan and glazing.
- While the donuts are cooling, prepare the glazes.
For the Blackberry Lavender Glaze
- Puree the blackberries in a food processor or blender. Pour into a mixing bowl and whisk in the powdered sugar and lavender extract.
- Dip three of the cooled donuts into the glaze. Place back onto the cooling rack to allow the glaze to set and excess glaze to drip off. Dip 2-3 times for a thicker glaze.
- Garnish with chopped pistachios, fresh blackberries or other toppings of choice.
For the Strawberry Glaze
- Puree the strawberries in a food processor or blender. Pour into a mixing bowl and whisk in the powdered sugar and lemon juice.
- Dip three of the cooled donuts into the glaze. Place back onto the cooling rack to allow the glaze to set and excess glaze to drip off. Dip 2-3 times for a thicker glaze.
- Garnish with freeze dried strawberries, fresh strawberries or other toppings of choice.
Best served fresh. Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- I use Bob's Red Mill Gluten Free 1-To-1 Baking Flour
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