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Author Notes: Fresh summer lemon cuts through a fragrant rosemary in these delicious baked doughnuts. —Sus Davy
- 150 grams Spelt flour
- 4 tablespoons coconut flour
- 2 teaspoons baking powder
- 80 milliliters almond milk
- 1 tablespoon fresh rosemary
- 1 lemon (zest and juice)
- 1 teaspoon vanilla extract
- pinches sea salt
- 1 tin coconut milk (chilled overnight)
- 1/2 zest lemon
- Preheat the oven to Gas Mark 3 / 170 o C Grease 6 non-stick donut trays very lightly with olive oil
- In a bowl, mix all the dry ingredients together. Add the wet ingredients and mix into a batter. Using a spoon or a piping bag, divide the mixture evenly between the donut trays.
- Leave to cool for 10 mins, then tip onto a cooling rack and let them cool completely (it’s important to let them cool before you try to add the icing)
- Once cool, spread coconut icing over donuts, and sprinkle over extra lemon zest.
- Coconut Cream Icing Open your tin of cooled coconut milk. scoop the thick cream off the top and into a bowl. Whisk until it forms peaks. (Unfortunately for me, as I was whisking my cream, I ran out of power on the boat, the whisk had drained our batteries!) So mine was a bit runny, but still tasty.