Baked Lemon Poppy Seed Doughnuts
Doughnuts don’t have to be completely unhealthy. You can still enjoy them and eat healthy if you bake them in the oven and use less processed ingredients. The recipe I am sharing with you today features lemon, which is at its best right not because it is in season. There is nothing like the scent of freshly grated lemon peel to pep you up in the dead of Winter. So it is the perfect time of the year to make these. They happen to be gluten free and vegan too, so feel free to indulge. Lemon poppy seed was one of my favorite muffin flavors growing up, but I think I like it in these doughnuts even better. If you don’t have a doughnut pan though, you can bake these into muffins instead.
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- Pre heat the oven to 350F degrees, and oil a standard sized doughnut pan. In a bowl, whisk together the flour, sugar, flax seed, sea salt, and baking powder. Whisk in all the wet ingredients until smooth. Stir in the poppy seeds.
- Spoon into the holes in the prepared pan, filling them 3/4 full. Place in the oven and bake for 20 minutes, or until the doughnuts are cooked through. Remove from the oven and allow to cool. Once cool, pop out of the pan.
- To make the glaze, whisk together all ingredients until smooth (adding a little filtered water if too thick. You want to be able to spoon it over the doughnuts and have a thin layer). Spread over the doughnuts to create a thin glaze. Allow to set up.
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