When you hear “lemon” and “turmeric,” perhaps a zesty salad dressing comes to mind. But—surprise, surprise—these nutrient-rich ingredients can be used to make delicious desserts as well! Follow this simple recipe to create fresh and fluffy coconut-frosted donuts for six (or double the batch for more). Getting hungry? It’s time to ditch the fried fritters and bake yourself a better donut!
Makes 6 donuts
Ingredients
1 Tbsp. flaxseed meal
3 Tbsp. water
1 cup white whole wheat flour (or regular flour)
1 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground turmeric
3 Tbsp. Vitacost Organic Extra Virgin Coconut Oil
1/3 cup Vitacost Organic Coconut Sugar
2 Tbsp. lemon juice
1 tsp. lemon zest
1/2 cup + 1 Tbsp. coconut milk
Coconut icing
1/2 cup thickened coconut milk (use thickened part from the top of the can)
1/4 cup + 2 Tbsp. Vitacost Organic Powdered Sugar
1/4 tsp. lemon extract
Directions
- Preheat oven to 350 degrees F. Spray six-cavity donut pan with non-stick spray and set aside. Prepare “flax egg” by mixing flaxseed meal with water and set it aside to thicken.
- In bowl whisk flour, baking powder, baking soda, salt and ground turmeric.
- In another bowl, whisk coconut oil with the prepared flax egg and coconut sugar until well combined. Add lemon juice and lemon zest and mix to combine. Add half of the coconut milk and then add in half of the flour mix. Stir in the remaining coconut milk followed by rest of the flour mix. Mix until just combined, do not overmix.
- Distribute batter equally into each cavity. (You may use a piping bag fitted with a large round tip to fill the cavities.)
- Transfer donut pan into oven and bake 10-11 minutes on until a toothpick inserted donut comes out clean. Remove donuts from pan and transfer onto to wire rack to cool completely.
- To make icing, scoop out thickened coconut milk from the top of the can (if its hot where you live, pop the can of coconut milk in the refrigerator overnight and use the thickened top portion the next day for icing). Whisk coconut milk until smooth. Add powdered sugar and lemon extract and mix until combined. Dip cooled donuts into icing. Garnish with lemon zest and coconut flakes if desired.