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Baked Lemon Lavender Doughnuts

Lighten up your breakfast menu with these lovely lemon lavender doughnuts, which are baked to perfection, instead of deep-fried.

Lighten up your breakfast menu with these lovely lemon lavender doughnuts, which are baked to perfection, instead of deep-fried. 
Lighten up your breakfast menu with these lovely lemon lavender doughnuts, which are baked to perfection, instead of deep-fried. 

Baked Lemon Lavender

Yields 18 doughnuts and 18 doughnut holes

Ingredients:

  • 2 tablespoons ground flax

  • 6 tablespoons water

  • 1-1/2 cups all-purpose flour

  • 1-1/2 cups whole wheat pastry flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 3/4 cup granulated sugar

  • 2 tablespoons finely grated lemon zest



  • 1 tablespoon minced dried lavender buds

  • 1/3 cup coconut oil, warmed

  • 1/2 cup vanilla soymilk

  • 2 teaspoons pure vanilla extract

  • Confectioners' sugar for dusting


Directions:

  1. In a small bowl, stir together flax and water. Set aside.

  2. In a large bowl, whisk together flours, baking powder, salt, sugar, lemon zest, and lavender.

  3. In a medium bowl, whisk together coconut oil, soymilk, vanilla, and flax mixture.

  4. Add coconut oil mixture to flour mixture and stir until just moistened. Cover bowl with plastic wrap and refrigerate for 1 hour.

  5. Preheat oven to 325 degrees F.

  6. Dump doughnut dough out onto a lightly floured surface and roll out to about 1/2-inch thickness.

  7. Using a 3-inch doughnut cutter, cut dough into 18 doughnuts and 18 doughnut holes.

  8. Place on a greased baking sheet and bake for 10 to 12 minutes.

  9. Let cool on the baking sheets for 5 minutes then use a spatula to transfer to wire racks.

  10. Dust generously with confectioners' sugar. Serve warm.


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