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Paleo Lemon Poundcake Baked Donuts

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Paleo Lemon Poundcake Baked Donuts

Published on April 26, 2022
Cook Time: 12 minutes
Ingredients:
    -2 pasture-raised eggs
      -1/4 cup almond milk
        -1/4 cup PRI Lemon Twist Manuka Multifloral Honey
          -2 tbsp coconut oil (melted)
            -1 tsp vanilla extract
              -Juice of half a lemon
                -zest of one lemon
                  -1 cup blanched almond flour
                    -1/3 cup tapioca starch
                      -3 tbsp coconut flour
                        -1/4 tsp PRI Sea Salt
                          -1 tsp baking powder
                            -1/4 baking soda
                              Lemon Honey Glaze Ingredients:
                                -1 cup coconut butter
                                  -3 tbsp PRI Lemon Twist Manuka Multifloral Honey
                                    -Juice of half a lemon
                                      -2-3 tbsp almond milk (as needed)
                                        Instructions:
                                          Preheat the oven to 350°F. Grease a 6-cavity donut pan with cooking spray or oil of choice and set aside.
                                            In a large bowl or stand mixer, whisk the eggs until air bubbles start to form.
                                              Next add the remaining wet ingredients: almond milk, manuka honey, coconut oil, vanilla extract, lemon juice and lemon zest. Stir until well combined.
                                                Next, add in the dry ingredients: almond flour, tapioca starch, coconut flour, salt, baking powder and baking soda. Mix until you have a well combined batter. If you want to prevent clumps sift the almond flour before mixing in.
                                                  Spoon the batter into the donut pan but leave a little room at the top for the donuts to rise.
                                                    Bake for 12 minutes or until the edges start to get golden brown. Let the donuts cool for a few minutes in the pan and then transfer them to a cooling rack. Let the donuts cool completely before creating the glaze.
                                                    Glaze Instructions:
                                                      To make the glaze add coconut butter and honey to a saucepan with lemon juice. Heat gradually until the mixture combines and starts to form a glaze texture, if the mixture is too thick liquify by adding almond milk 1 tbsp at a time if needed.
                                                        Let the glaze cool and dunk the donut in for a generous glaze. Top with lemon zest and sprinkles of choice. Enjoy!

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