Tangy lemon fresh donuts, sliced and served with lemon coconut cream.
Note: If you do not have sweet potato purée on hand simply; cube the sweet potato, place in water, bring it to boil & cook until soft. Then cool and purée through a potato ricer or using a masher or blitzed in a processor.
Preheat oven to 180 degrees
In a small bowl combine coconut milk and apple cider vinegar.
In a large bowl, mix all dry ingredients together.
In a separate bowl, mix purée, brown rice syrup, coconut oil, lemon juice and zest together. Add the coconut milk and apple cider vinegar.
Gently pour the wet mixture into the dry ingredients and combine to form a batter.
Pipe mixture into a greased donut tin and bake for 15-20 mins (until loose in tin).
Allow to cool.
Cut in half and fill with Lemon Coconut Cream
Lemon Coconut Cream
Place the tin of organic supreme coconut cream in fridge for at least 24 hours
Carefully open and skim off the thick cream
Whisk gently with some lemon zest and juice and brown malt syrup
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
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