Vegan Lemon Poppyseed Donuts
Ingredients
- 1/3 cup Rolled oats
- 1/2 cup Spelt flour
- 1/4 tsp Salt
- 2 tsp Poppyseeds
- 3/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tbsp Coconut sugar or monk fruit sugar
- 3/4 cup Almond milk
- 1 tsp Lemon Zest
- 1/8 tsp Lemon extract
- 1/2 tsp Lemon juice
- 1 tbsp Applesauce or Mashed banana
Blueberry cream cheese glaze
- 2 tbsp Vegan cream cheese
- 1/2 cup Frozen blueberries
- 1/2 cup Almond milk
- 3-4 drops Liquid stevia
- Pinch of salt
Preparation
Preheat your oven to 350° F (180° C) and set aside a donut pan for later. If your donut pan isn't non-stick, grease it with a spray or oil.
Grind the oats into a fine flour and add it along with the spelt flour, baking powder, baking soda, salt, poppyseeds, and monk fruit sugar to a medium bowl. Whisk to combine and ensure there are no lumps.
Pour in the almond milk, lemon juice, lemon extract, lemon zest, and applesauce. Mix gently until just combined and let the batter rest for 5 minutes.
Spoon about 2-3 tablespoons of batter into the donut cavities, shake or tap the pan to distribute evenly and remove air pockets.
Bake the donuts for 12 minutes until puffy. Let them cool for 1 minute in the pan before transferring to a wire rack to cool for an additional 5 minutes.
While the donuts are baking, make the glaze by combining the vegan cream cheese, frozen blueberries, almond milk, salt, and stevia in a blender. Blend on high until smooth, then pour through a fine mesh sieve to remove blueberry skins and place in a shallow bowl.
Dip the tops of each donut into the glaze, gently twist to remove excess, and repeat for all donuts. Finish with a sprinkle of flaky salt and hemp seeds if desired.
Tips
You can store the donuts in a glass airtight container or enjoy them immediately.
