Lavender Lemon Donuts (v)

Today I present to you two recipes: Lemon Frosted Lavender Donuts and Lavender Frosted Lemon Donuts

Both are vegan and gluten free. Yowza!

Before I get into the nitty gritty of the recipe, lets talk a bit about lavender.

I used to be intimidated by the ingredient but it couldn’t be easier. I’ve been experimenting with it a lot lately.

The trick is in the steeping process as inspired by this source I stumbled upon

Use a coffee filter as a “tea bag” by placing the lavender in the coffee filter and dunking it into warmed milk and letting it sit for 10-15 minutes. This makes the process much less messy! And it is so fragrant.

I tried several different frosting recipes, and luckily enough the one I thought up from scratch worked the best and gave the flavor I was looking for.

The main ingredient is full fat coconut milk, which I’ve been using like crazy. Make sure you don’t get “lite” coconut milk! Sunflower market gets my vote for the coconut milk with the best flavor.

Lemon Donut Base

makes about 8 donuts and 20 mini donuts

adapted from lemon cake donuts

• 1/2c oat flour
• 1/2c brown rice flour
• 3T coconut flour
• 3T walnut oil
• 1/4c sucanat
• 1.5T ground flax meal plus 3 T water (flax egg)
• 1/4c unsweetened applesauce
• 1/3c unsweetened almond milk
• 3T lemon juice
• 1t vanilla extract
• 1/2t salt
• 1t baking powder

1. Combine flax and water in a small bowl and let sit for 1-3 minutes
2. Combine dry ingredients
3. Combine all wet ingredients (including flax egg)
4. Bake in a greased donut pan at 375 for 20~ minutes

Lemon Donut with Lavender Frosting

It was just bursting with Lemony Flavor

Lavender Frosting

• 3/4 c coconut fat (plus a few T’s of the milk at the bottom)
• 3/4 c powdered sugar
• 1/4 c milk of choice
• 1 T lavender (should be easy to find. I got mine at a local farmers market)

1. Steep lavender in a coffee filter in milk for 10-15 minutes
2. Wring out the lavender and discard
3. Combine coconut fat and powdered sugar in a bowl, slowly dd the lavender infused milk
4. Dip donuts into frosting and let set

The steeping process

All together now!

Lavender Donut Base

makes about 8 donuts and 20 mini donuts

• 1/2c oat flour
• 1/2c brown rice flour
• 3T coconut flour
• 3T walnut oil
• 1/4c sucanat
• 1.5T ground flax meal plus 3 T water (flax egg)
• 1/4c unsweetened applesauce
• 1/2c unsweetened almond milk
• 1T lavender
• 1t vanilla extract
• 1/2t salt
• 1t baking powder

1. Combine flax and water in a small bowl and let sit for 1-3 minutes
2. Steep lavender in warmed milk for 10-15 minutes
3. Combine dry ingredients
4. Combine all wet ingredients (including flax egg and lavender infused milk)
5. Bake in a greased donut pan at 375 for 20~ minutes

These were a tad more cakey, but an interesting twist on a flip flop of the lemon-lavender flavor combination. These just screamed tea party to me.

Lemon Frosting

• 3/4 c coconut fat (plus a few T’s of the milk at the bottom)
• 3/4 c powdered sugar
• 1 T lemon juice

Feel free to swap em around and have an all lavender donut or an all lemon donut

Also feel free to try Justin’s new line of Candy bars which hit Whole Foods nationwide (except Florida-dwellers) this week!

It’s Justin’s organic answer to Snickers: 25% less sugar, 50% more protein, and 100% more fiber than a Snickers. aaand its also Gluten-Free 🙂

I’ve tried them all and they are so delicious, Snickers should be shaking in its wrapper.

Take a gander at the copy on the back of the label, you might just recognize that writing style ;).

Expect a full review of the entire line in the next week or so.

That’s all folks. Have a great weekend!

x

Casey