Author Notes
Fresh summer lemon cuts through a fragrant rosemary in these delicious baked doughnuts. —Sus Davy
Ingredients
-
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
-
Pinch
sea salt
-
1
tin coconut milk (chilled overnight)
-
1/2
zest lemon
Directions
-
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.
See what other Food52ers are saying.