SUGAR FREE WHOLE WHEAT COCONUT LEMON DONUTS

It’s sabbath morning, and your family is leisurely starting the day; no rushing around, the frenetic panic of life subdued for this precious 24 hour rest, allowing you to breathe, to release, to embrace all that God is and has blessed you with. And with these amazingly healthy and super delicious donuts, you can rest assured that while your family indulges in these decadent donuts, they are being nourished and fed healthy, wholesome goodness. So go ahead; whip up a big batch of these yummy treats to sweeten your day in a healthy, nutritious way!

*These donuts can easily be made vegan and/or gluten free if desired. I choose to use organic raw milk and non-GMO chemical free Wheat Montana 100% whole wheat Prairie Gold Flour for my own donuts:).

Lemon, the super star of this delish recipe, provides these donuts with a fresh, tangy zip.

Recipe

Donuts; Yield 6

  • 1 cup whole wheat flour such as the Prairie Gold Flour by Wheat Montana or a 1:1 gluten free flour blend
  • 1/2 cup organic whole milk or dairy-free milk alternative such as cashew milk (plus approximately 2 TBSP more if needed)
  • 1/4 cup organic maple syrup
  • 1/4 cup organic butter or vegan butter such as Earth Balance, melted
  • 1/2 cup organic shredded coconut
  • 2 tsp organic lemon zest
  • Juice of 1 organic lemon
  • 1 tsp baking powder
  • pinch of salt

Glaze

  • 1/4 cup organic corn starch, tapioca starch, or other starch
  • 2 -4 TBSP organic maple syrup
  • Juice of 1 organic lemon
  • Organic milk or dairy free milk alternative, 1-2 tsp
  • Organic honey 1-2 TBSP

Preheat oven to 350 F. Prepare and grease a donut pan.

Mix dry ingredients except shredded coconut together in a small mixing bowl. Combine wet ingredients in a medium sized mixing bowl. Very gently stir dry ingredients into the wet ingredients until the batter is all moistened and mostly smooth. DO NOT OVERMIX or your donuts will be tough. If your batter is very dry like cookie dough, add a bit more milk and very gently stir the milk into the batter. You want a batter that is slightly thicker than most pancake batters. Stir in shredded coconut when the texture is correct.

Pour the batter into the prepared donut pan. Bake for 10-12 minutes in lower third of oven until a toothpick inserted into the donuts comes out clean or donuts temp 185 F.

For the glaze, combine the starch, maple syrup, honey and lemon juice. If mix is too thick, add milk until the glaze is the correct thickness. Set aside.

Cool donuts in pan for 10 minutes. After 10 minutes, dump donuts onto cookie cooling rack until completely cooled. Once cooled, drizzle glaze over donuts and enjoy! If you desire a bit sweeter flavor, drizzle honey over the top of the glaze. * NOTE: Don’t glaze donuts until you are ready to eat them just in case you want to warm them up a bit before enjoying; it is better to frost them after they are heated up a touch.

The Prairie Gold Flour from Wheat Montana is 100% whole wheat, but it is much lighter in color than other whole wheat flours. It is an excellent option for healthy baking.

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