Lemon Poppy Seed Donuts
Gluten-free and dairy free lemon poppy seed donuts.
Growing up I loved going to the supermarket with my parents, especially because the final stop was always the bread aisle!
This is where I'd find those jumbo muffins - and the lemon poppy seed ones were my fave!!
Well, now that I know better, I had to find another way. And voilá!
This recipe is gluten-free and dairy-free to avoid those common allergens that can cause havoc in our digestive system.
For fun, the muffins became donuts.
Lemon Poppy Seed Donuts (GF + DF)
1 c gluten free all-purpose flour
1/2 c coconut sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp xantham gum (if flour doesn’t already have it included)
1/4 tsp sea salt
5/8 c oat milk
1 tbsp coconut oil, melted
1 tsp vanilla extract
zest of one lemon
1 tbsp poppy seeds
1 tbsp lemon juice
Combine all dry ingredients in a large mixing bowl.
Whisk all wet ingredients together in a small mixing bowl.
Combine the wet ingredients into the dry ingredients mixture.
Grease donut pan.
Preheat oven to 350 degrees.
Fill donut pan to ¾ high.
Bake for 30 minutes, until toothpick comes out clean. *If you'd rather have them turn out on the softer side, decrease the amount of time you keep them in the oven.
Flip pan to let donuts out and let cool.
1 c powdered coconut sugar
1 tbsp nut milk
1 tsp lemon juice
1/2 tsp vanilla extract
1 tsp lemon zest
2 tsp poppy seeds
Mix all ingredients together.
Dip donut tops into glaze and let sit for 20 minutes to set.
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