Lemon Easter Donuts

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Contributed by: Sarah Hopkins

Time: Prep: 10 min. Bake: 20 min.

Tangy lemon fresh donuts, sliced and served with lemon coconut cream.
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Tangy lemon fresh donuts, sliced and served with lemon coconut cream.
More Information >>

PRODUCT INFORMATION

Ingredients

1/2 cup organic coconut milk
2 tsp organic apple cider vinegar
1 1/2 cups organic unbleached plain flour
1/2 cup organic brown rice syrup
1 tsp baking powder
1/2 tsp baking soda
1/3 cup purée sweet potato
2 tbsp organic coconut oil, melted
1 lemon zest and juice
400g tin organic supreme coconut cream

method

  1. Preheat oven to 180 degrees
  2. In a small bowl combine coconut milk and apple cider vinegar.
  3. In a large bowl, mix all dry ingredients together.
  4. In a separate bowl, mix purée, brown rice syrup, coconut oil, lemon juice and zest together. Add the coconut milk and apple cider vinegar.
  5. Gently pour the wet mixture into the dry ingredients and combine to form a batter.
  6. Pipe mixture into a greased donut tin and bake for 15-20 mins (until loose in tin).
  7. Allow to cool.
  8. Cut in half and fill with Lemon Coconut Cream


Lemon Coconut Cream

  1. Place the tin of organic supreme coconut cream in fridge for at least 24 hours
  2. Carefully open and skim off the thick cream
  3. Whisk gently with some lemon zest and juice and brown malt syrup
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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