Hello fellow food fundies!
With the weekend within reach, it is only fit to welcome this glorious occasion with a sweet (and healthy) treat... A lá, lemon and poppy seed (GLUTEN-FREE) donuts!!
Since our last donut endevour a few weeks ago, yours truly has been breaking a sweat on trying and testing the best-tasting gluten-free donuts. Truth be told, my dietary preferences are not strictly gluten-free, but I've risen to the occasion for this particular recipe... if only because its a healthier alternative to your usual sugar-loaded greasy donut, sans the guilt that often follows.
These gems are easy to make with the main difference in texture being the use of either coconut flour or almond flour. The flour 'substitution', if you will, allows for a lighter donut given the lack of gluten. This recipe also does away with the deep-frying process, suggesting that the donuts be baked instead (bet you're feeling better about these already!) Because these are gluten-free, they are very delicate to handle when removing from the baking tin. So once cooled in the tin, place the entire tin in the fridge to cool for about 10 minutes, and then carefully remove the donuts so as not to break them.
Whilst the recipe is not entirely vegan, nor is it completely sugar free... it has been altered perfectly for you to enjoy somewhat guiltlessly with a hot cuppa Joe, tea or cocoa as you usher in another wintery weekend!
Recipe: Gluten-free lemon and poppy seed donuts
125g Almond flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 tbsp poppy seeds
1/2 tsp salt
30g butter, melted and cooled
65g sugar/xylitol if you prefer
65ml full fat milk
1/4 cup sour cream
1 tsp vanilla extract
1/2 lemon squeezed
Preheat your oven to 180 degrees C.
Combine thee flour, baking powder, baking soda, poppy seed and salt together.
Whisk together the melted butter, egg, sugar, sour cream, lemon and vanilla extract.
Combine the dry and wet ingredients.
Put the donut batter into a piping bag for more control when you pipe into the donut baking tin.
Bake the donuts for about 9-10, or until the edges begin to brown.
Allow to cool on a cooling rack, and then pour the glaze over (I used the same glaze as in my last donut post).