Hey there... here's a raspberry lemon donut
These donuts are the result of my intense cravings for donuts in the middle of a heat wave. The combination of the flavours of raspberry and lemon make these donuts really refreshing and perfect for any hot summer day. When I made them, I didn't intend for them to be different colours. I was in a bit of a rush so I didn't mix the pink pitaya in evenly, which resulted in some lighter and darker icing. But the result of that mistake is stunning isn't it? Hope you enjoy these as much as we did.
Raspberry Lemon Donuts Recipe
Ingredients for Donuts:
1 ½ Cup Green Banana Flour
⅓ Cup Coconut Sugar
4 G Monk Fruit
1/2 Cup Unsweetened Applesauce
2 Cups Vanilla Oat Mylk
1 Tbsp Apple Cider Vinegar
2 Tsp Baking Soda
1 Tbsp Baking Powder
½ Tbsp True Vanilla Extract
1 Tsp Cinnamon
2 Tbsp Unsweetened Vanilla Coconut Yogurt
½ Cup + 1 Tbsp Melted Coconut Oil
3 Tbsp Lemon Juice
Ingredients for Icing:
2 ¾ Cup Organic Icing Sugar
3 Tbsp Coconut Mylk
1 1/2 Tbsp Lemon Juice
1 Tbsp Melted Coconut Oil
1/2 Tbsp Pink Pitaya Powder
¼ Cup Dried Raspberries
Directions for Donuts:
Preheat oven to 350 Degrees Fahrenheit.
Grease a donut pan.
Melt coconut oil.
In a mixing bowl, mix together lemon juice, apple cider vinegar, and coconut mylk. Let curdle for 4 minutes.
In another mixing bowl combine dry ingredients.
In another mixing bowl combine wet ingredients.
Gradually Add all mixtures to dry ingredients and mix until smooth.
Pour batter into donut moulds.
Bake for 23 minutes.
Let cool for 10 minutes.
Remove from donut pan and let cool on a drying rack for 10 minutes. Place a baking sheet under the drying rack.
Dip donuts in icing and place on drying rack.
Dip the donuts again in icing and sprinkle with dried raspberries.
Directions for Icing:
In a medium-sized mixing bowl, whip up all ingredients until the pink pitaya is evenly spread.
If you want the donuts to be two different colours like in the photo (as I said in the bio this wasn't intentional ahaha). In one bowl mix 1 1/2 cup of icing sugar with 2 tsp of pink pitaya powder, 1/2 tbsp of lemon juice, 1/2 tbsp of coconut oil, and 1 tbsp coconut milk (add more gradually if needed or else it will be too runny). In another bowl mix the remainder of the ingredients to get the darker colour of icing. If it's not the colour you desire, add 1 tsp of beet crystals.