Lemon and Poppy Seed Doughnuts

“The donuts come big and some in jumbo
The landlord is finished but before I go
I’ll give a shout out to Quest and my fellow Jungle Bros” -De La Soul

It’s been close to a decade since we moved to Phoenix. One of my favorite things about living here is the abundance of citrus this time of year. Oranges, grapefruits and lemons – oh my!

I eat a lot of lemons. Many of my friends and coworkers have lemon trees and it never fails that people are desperate to give them away this time of year. “Please, take them!”

Don’t mind if I do. I’ve got lots of lemony treats brewing right now. I can’t wait to share the recipes with you. But first, doughnuts.

lemon and poppy seed doughnuts3
I’d been waiting for this book, Baked Doughnuts for Everyone by Ashely McLaughlin for a minute. I’d sort of forgotten about it, with the holidays and all, but was pleasantly surprised to see it at the library recently. AWWW YEAH! That’s what I’m talkin’ about. I love free books (even if I have to return them).

lemon and poppy seed doughnuts
This book doesn’t disappoint – at least not so far. These doughnuts aren’t overly sweet, which I appreciate, and I’ve cut the glaze down quite a bit so we don’t overdose on the sugar. I’m really trying to watch it these days.

Eat these treats for breakfast or any other time! And get yourself a shit-ton of lemons cause I’ve got a few things comin’ atcha.

Lemon and Poppy Seed Doughnuts
Ingredients:

1/2 cup oat flour
1/2 cup sweet rice flour
1/3 cup cane sugar
3 tablespoons almond meal
2 1/2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup almond milk – or milk of your choice
1/4 cup unsweetened applesauce
2 tablespoons olive oil
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest

For the glaze:

1/2 cup powdered sugar
1 tablespoon freshly squeezed lemon juice

Freshly squeezed lemon zest to top

Method:

Preheat oven to 350° and grease doughnut pan.

Combine the oat flour, sweet rice flour, sugar, almond meal, poppy seeds, baking powder, and salt in a large bowl and mix well. In another bowl, whisk the eggs together. Add the milk, applesauce, oil, vanilla, lemon juice and zest and whisk again until well combined.

Add the wet ingredients to the dry and mix with a wooden spoon until all the flour has been absorbed without over-mixing.

Spoon the batter into the doughnut pan, filling about 2/3 of the way. Bake until golden, about 18 minutes (or until a toothpick inserted into the center comes out clean). Let cool for 5 minutes. Slide a butter knife around the edges of the doughnuts to help release them.

Allow them to cool completely before applying the glaze.

To make the glaze, whisk together the powdered sugar and lemon juice. Use a spoon to drizzle over the tops of the doughnuts, sprinkling the zest afterward.

Store in an airtight container.

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