Lemon Easter Donuts

Lemon Easter Donuts
Contributed by
Sarah Hopkins
Time
Prep: 10 min. Bake: 20 min.
Tangy lemon fresh donuts, sliced and served with lemon 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

Buy Ingredients

  • Organic Unbleached White All-Purpose Flour 2KG

    $9.50
    .
    .
    .
    SKU:
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    2.05 KGS
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  • Organic Coconut Oil Purified/Deodorised 500ml

    $9.95
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    SKU:
    OICOCPD2.500
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    0.65 KGS
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  • Organic Coconut Milk 400ml

    $2.95
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    CNMIL2.400
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    0.52 KGS
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  • Baking Powder - Aluminium Free 300g

    $7.50
    .
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    SKU:
    BIBAK5.300
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    $7.50
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  • Organic Brown Rice Syrup 500g

    $5.50
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    SKU:
    SURICSY2.500
    Weight:
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  • Organic Apple Cider Vinegar 500ml

    Organic Apple Cider Vinegar 500ml

    $7.50
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    SKU:
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  • Organic Supreme Coconut Cream 400ml - 30% Fat

    Organic Supreme 30% Coconut Cream 400ml

    $3.95
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    SKU:
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    Weight:
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