Ingredients
Scale
- 1/2 c. oat flour
- 1/2 c. sweet rice flour
- 1/3 c. pure cane sugar
- 3 tbsp. almond meal
- 2 1/2 tbsp. poppy seeds*
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 1/3 c. milk
- 1/4 c. unsweetened applesauce
- 2 tbsp. oil
- 1 tsp. vanilla extract
- 2 tbsp. lemon juice
- 1 tbsp. + 1 tsp. lemon zest
- GLAZE
- 1 c. powdered sugar
- 2–3 tbsp. lemon juice
- FOR THE TOPPING
- lemon zest
Instructions
- To make the doughnuts. Preheat your oven to 350 degrees and grease your doughnut pan.
- Combine the oat flour, sweet rice flour, cane sugar, almond meal, poppy seeds, baking powder, and salt in a bowl, mixing well. In another bowl, whisk the eggs together. Then whisk in the milk, applesauce, oil, and vanilla extract. In a small bowl, whisk the lemon juice and zest together. Whisk into the wet mixture.
- Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
- Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to 1/4-inch from the top. Bake for 18-22 minutes until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
- To make the glaze. Mix the ingredients together until smooth. Add more lemon juice for a thinner consistency.
- Invert doughnuts into the coating, letting the excess drip off, or drizzle over the doughnuts. Top with lemon zest and let set until glaze has hardened.
Notes
Recipe from Baked Doughnuts for Everyone by Ashley McLaughlin.
*The original recipe calls for poppy seeds but lately I’ve been subbing in chia seeds for added nutrition.
