It’s true. It’s time for doughnuts again. And while they are nothing related to fall, with no pumpkin or apple or cinnamon or apple cinnamon around, they’re good enough that it doesn’t even matter. I had a doughnut pan sitting in my cart on Amazon for weeks. Finally, about a month ago, I made the purchase. I don’t even have any good reason why I was putting it off and waiting. And now that I have it, I’ve made doughnuts nearly every week. They’re the new muffin.
I kind of set the bar pretty high when I started out with chocolate doughnuts. But seriously, what else would I start with? Everybody needs a little bit of chocolate doughnut in their life, and more than that, everybody needs a doughnut pan to be able to make their own chocolate doughnuts. But moving on, we’re into these lemon poppyseed doughnuts, and I can tell you, now that I have embarked on all things pumpkin, it won’t be long until a doughnut arrives.
Because to be honest, I’m kind of already ahead of the time and making gingerbread doughnuts. Not because I don’t love pumpkin and fall and all the flavours, but when gingerbread calls, you just have to answer. I trialled a recipe a couple of weeks ago and took them on a road trip with my friends. And while they weren’t terrible, they weren’t the best damn gingerbread doughnut I’d ever had. Again, chocolate doughnuts set the bar pretty high. So maybe I’ll just back up and come up with the fall recipe first and then move on to gingerbread. So many doughnuts, so little time. For now you can start with these lemon poppyseed ones. Just a hint of lemon flavour, pretty as can be with the poppyseeds, and still vegan, gluten free and made with no refined sugar. No matter what the doughnut flavours may be, some things never change. Enjoy!
Lemon Poppyseed Doughnuts
The perfect balance of lemon in a classic lemon and poppyseed flavoured doughnut.
- 1/2 cup coconut flour
- 3/4 cup sorghum flour
- 3/4 cup brown rice flour
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp maple syrup
- 6 dates, soaked in 1/2 cup water and pureed together (add both water and dates)
- 1/2 cup almond milk
- 1 tbsp lemon rind
- 2 tbsp lemon juice
- 1 tsp vanilla
- 2 tbsp poppyseeds
- In a medium bowl, combine coconut flour, sorghum flour, brown rice flour, ground flaxseed, baking powder and baking soda. Set aside.
- In a small bowl, combine maple syrup, date puree, almond milk, lemon rind, lemon juice and vanilla. Stir to combine.
- Add liquid mixture to flour mixture and stir just until combined. Stir in poppyseeds.
- Spoon batter into a non-stick doughnut pan and bake in preheated 365 degree Fahrenheit oven for 12 minutes or until doughnuts are firm and slightly golden Remove from the oven and cool in the pan for 5 minutes and then turn onto a wire rack to finish cooling.
- Store in an airtight container for 3-4 days.