Author Notes
Fresh summer lemon cuts through a fragrant rosemary in these delicious baked doughnuts. —Sus Davy
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Ingredients
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150 grams
Spelt flour
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4 tablespoons
coconut flour
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2 teaspoons
baking powder
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80 milliliters
almond milk
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1 tablespoon
fresh rosemary
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1
lemon (zest and juice)
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1 teaspoon
vanilla extract
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Pinch
sea salt
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1
tin coconut milk (chilled overnight)
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1/2
zest lemon
Directions
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Preheat the oven to Gas Mark 3 / 170 o C
Grease 6 non-stick donut trays very lightly with olive oil
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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.
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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)
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Once cool, spread coconut icing over donuts, and sprinkle over extra lemon zest.
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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.
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