Lemon Coconut Doughnuts


Gluten free and potentially vegan, depending on the ingredients you choose, this recipe is as close to healthy as you can get for a sweet treat. Whether you spell it doughnut or donut, the Lemon-coconut flavor of this recipe is sure to please even the most picky doughnut lover. And speaking of flavor, did you know that doTERRA Lemon oil comes all the way from Sicily, Italy? The Mediterranean climate is perfect for creating the best lemons in the world. Our growers there have worked in their orchards for generations, and doTERRA has made it possible for them to continue their family traditions in spite of hard times. Somehow, that fact makes Lemon oil all the sweeter. Buon appetito!

Ingredients
Batter
1 ½ cups almond flour, or any gluten free flour
½ cup coconut sugar, or brown sugar
1 teaspoon baking powder
½ teaspoon salt
1 egg, or 1 tablespoon flaxseed with ½ tablespoon water
¼ cup coconut milk
¼ cup coconut oil
¼ cup coconut yogurt
1 teaspoon vanilla extract 
1 lemon, zested
2–3 drops Lemon oil
 
Glaze
1 package white chocolate
¼ teaspoon coconut oil
 
Instructions
  1. In a medium bowl combine almond flour, coconut sugar, baking powder and salt. Set aside. 
  2. In another bowl, combine egg, coconut milk, coconut oil, coconut yogurt, vanilla extract, lemon zest, and Lemon essential oil. 
  3. Combine wet ingredients into the bowl with dry ingredients and mix until mixture is thick. 
  4. Preheat oven to 350° F.
  5. Place batter into a Ziploc bag, cut a ½ inch hole in the corner.
  6. Pipe the batter into a greased doughnut pan, or create doughnut shapes on a greased baking sheet. 
  7. Bake for 12 minutes.
  8. Let doughnuts cool.
  9. Combine white chocolate and ¼ teaspoon of coconut oil. Melt using a double boiler. Dip each doughnut into the chocolate. Enjoy!
Tip: To make this recipe vegan, substitute the egg for 1 tablespoon flaxseed with ½ teaspoon water.

Lemon Coconut Doughnuts

Servings:12

Prep Time:25 min

Cook Time:12 min

Difficulty:Easy

Ingredients:

Batter
1 ½ cups almond flour, or any gluten free flour
½ cup coconut sugar, or brown sugar
1 teaspoon baking powder
½ teaspoon salt
1 egg, or 1 tablespoon flaxseed with ½ tablespoon water
¼ cup coconut milk
¼ cup coconut oil
¼ cup coconut yogurt
1 teaspoon vanilla extract
1 lemon, zested
2–3 drops Lemon oil

Glaze

1 package white chocolate
¼ teaspoon coconut oil

Instructions:

1. In a medium bowl combine almond flour, coconut sugar, baking powder and salt. Set aside.
2. In another bowl, combine egg, coconut milk, coconut oil, coconut yogurt, vanilla extract, lemon zest, and Lemon essential oil.
3. Combine wet ingredients into the bowl with dry ingredients and mix until mixture is thick.
4. Preheat oven to 350° F.
5. Place batter into a Ziploc bag, cut a ½ inch hole in the corner.
6. Pipe the batter into a greased doughnut pan, or create doughnut shapes on a greased baking sheet.
7. Bake for 12 minutes.
8. Let doughnuts cool.
9. Combine white chocolate and ¼ teaspoon of coconut oil. Melt using a double boiler.
10. Dip each doughnut into the chocolate. Enjoy!

Tips:

To make this recipe vegan, substitute the egg for 1 tablespoon flaxseed with ½ teaspoon water.

There are no customer reviews yet.

Average Rating Rate / Comment

How would you rate this post?

dōTERRA welcomes your thoughtful comments!

Comments are limited to 200 characters, reviewed for approval, and posted once approved.

200 characters remaining

Select Your Continent

Select Your Market

Select Your Language