Tomorrow is National Donut Day! While this might not be a day you would expect the folks at Cal Fit to celebrate, we'll let you in on a secret: we enjoy a treat now and then, too. So just in time for the celebration of the admittedly delicious pastry we call the donut, we present to you a donut recipe that has been cleaned up a bit to support your healthy lifestyle.
Try making these baked--not fried--Lemon Poppy Seed Donuts. We admit it, they aren't sugar free. But along with being baked, they used whole grain flour, and they are dairy-free. And they turn out amazingly light and fluffy. Plus, did we mention the lemon glaze?
Baked Lemon Poppy Seed Donuts
- 2/3 cup unsweetened non-dairy milk + 1/3 cup freshly squeezed lemons
- 2 cups whole wheat pastry flour (or whole wheat white flour)
- 2 1/2 tablespoons poppy seeds
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 3 medium lemons (about 1 tablespoon)
- 1/4 cup avocado oil (or melted/cooled coconut oil)
- 1/2 cup sugar (beet sugar is a slightly better-for-you substitute)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon flavor
- Preheat oven to 350F. Grease donut pan cavities with coconut oil, set aside.
- In medium bowl add milk with freshly squeezed lemon juice. Stir and let sit for 2 minutes.
- In a large mixing bowl combine whole wheat pastry flour, poppy seeds, baking powder, baking soda, salt and lemon zest. Set aside.
- In the medium bowl with milk + lemon juice mixture, add in oil, beet sugar, egg and vanilla extract. Whisk together until combined, then gently add to large bowl of dry ingredients. Use large spatula to mix until just combined.
- Gently spoon batter into greased donut cavities until 3/4 full (see pictures in post), about 3 tablespoons of batter. Bake for 8-10 minutes (see pictures in post) then allow to cool in pan for 3-5 minutes before transferring to wire rack to cool completely. Repeat with remaining batter, you should have about 12 donuts.
- While donuts are cooling, make your glaze: combine 3/4 cup powdered sugar with 2 TBS freshly squeezed lemon juice, more zest if you wish. Gently dip donuts into bowl of glaze and place back on cooling rack–place parchment paper or pan underneath to catch drippings.
- Allow glaze to set, about 5 minutes, and enjoy your donuts!
Recipe makes 1 dozen donuts, which can be stored for up to 3 days at room temperature in an airtight container.
Want a completely clean donut recipe? Try our Baked Sweet Potato Doughnuts with Dark Chocolate Glaze.
Recipe adapted from Fit Mitten Kitchen.