Lemon Poppy Seed Donuts

Gluten-free and dairy free lemon poppy seed donuts.

Growing up I loved going to the supermarket with my parents, especially because the final stop was always the bread aisle!

This is where I'd find those jumbo muffins - and the lemon poppy seed ones were my fave!!

Well, now that I know better, I had to find another way. And voilá!

This recipe is gluten-free and dairy-free to avoid those common allergens that can cause havoc in our digestive system.

For fun, the muffins became donuts.

Lemon Poppy Seed Donuts (GF + DF)

Ingredients:
1 c gluten free all-purpose flour
1/2 c coconut sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp xantham gum (if flour doesn’t already have it included)
1/4 tsp sea salt
1/2 egg
5/8 c oat milk
1 tbsp coconut oil, melted
1 tsp vanilla extract
zest of one lemon
1 tbsp poppy seeds
1 tbsp lemon juice

Directions:

1. Combine all dry ingredients in a large mixing bowl.
2. Whisk all wet ingredients together in a small mixing bowl.
3. Combine the wet ingredients into the dry ingredients mixture.
4. Grease donut pan.
5. Preheat oven to 350 degrees.
6. Fill donut pan to ¾ high.
7. Bake for 30 minutes, until toothpick comes out clean. *If you'd rather have them turn out on the softer side, decrease the amount of time you keep them in the oven.
8. Flip pan to let donuts out and let cool.

Lemon Glaze

Ingredients:

1 c powdered coconut sugar
1 tbsp nut milk
1 tsp lemon juice
1/2 tsp vanilla extract
1 tsp lemon zest
2 tsp poppy seeds

Directions:

1. Mix all ingredients together.
2. Dip donut tops into glaze and let sit for 20 minutes to set.

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