I don’t know about you but I’m a a donut girl through and through. One of my most used kitchen gadgets besides my instant pot is definitely my donut pans I grabbed off Amazon.
Lemon Poppy Seed Donut Recipe
Recipe from @baked ambrosia with a few modifications
3/4 cup almond flour
1/3 cup tapioca starch
3 tbsp coconut flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2.5 tbsp poppy seeds
2 tbsp coconut oil, melted and cooled
1 egg or 1 flax egg if vegan
1/3 cup honey, or maple syrup if vegan
1/2 cup almond milk
1 tbsp lemon juice
2 tsp lemon zest
1 tsp vanilla extract
1/4 cup coconut butter, warm
2 tbsp honey or maple syrup
1 tsp lemon juice
Preheat oven to 350 degrees F. Lightly grease donut pan and set aside.
Whisk almond flour, tapioca starch, coconut flour, baking powder, baking soda, salt, and poppy seeds together in a medium bowl. Whisk the melted coconut oil, egg, honey, almond milk, vanilla, lemon juice, and zest until completely combined. Pour the wet ingredients into the dry ingredients and mix until combined.
Spoon the batter into the donut pan filling 2/3 – 3/4 of the way full. Bake for 9 -11 minutes or until the edges are lightly browned. Allow to cool for two minutes before transferring to a cooling rack. Bake the remaining donut batter, then transfer to the cooling rack. Allow donuts to cool completely.
To make the glaze, whisk all of the glaze ingredients together. If glaze is too thick, add 1 tsp warm water at a time until desired consistency. Dip each donut into the glaze and place back on the cooling rack for the glaze to set.
Serve immediately. Store any leftovers in an air tight container at room temperature or in the fridge for up to 2 days. Enjoy!