Ingredients
For the Donuts
- 3 eggs
- 1/4 cup refined coconut oil melted and cooled
- 3/4 cup organic coconut sugar
- 2 tbsp fresh squeezed lemon juice
- 1 tsp organic almond extract
- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 1/2 tsp baking soda
- dash salt
- 1 tbsp poppy seeds
For the Glaze
- 2 tbsp coconut oil melted
- 1 tbsp fresh lemon juice
- 2 tbsp pure maple syrup raw honey would work well too
- 1/2 tsp almond extract
- 1-2 tbspfull fat canned coconut milk*see note
Instructions
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Preheat your oven to 350 degrees and grease a donut pan** with coconut oil to prevent sticking (this will make 12 donuts, so if you only have a 6-donut pan like I do, you can bake them in two batches.
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In a large bowl, whisk together the eggs, coconut sugar, lemon juice, melted and cooled coconut oil, and almond extract.
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In a separate bowl, combine the almond and tapioca flours, baking soda and salt. Then stir this dry mixture into the wet ingredients until fully combined, then, stir the poppy seeds into the batter.
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I used a large measuring cup to pour the batter into my donut pan. I found this to be the easiest and lest messy way to get the batter into the donut molds! Whether you do this or spoon the batter in, fill the donut molds up to the top but don't let the batter overflow.
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Bake the donuts in the preheated oven for 10-12 minutes or until set and beginning to brown**
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Remove from oven, allow to sit for a few minutes before carefully removing from pan to fully cool on wire racks.
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While the donuts bake, make the glaze. In a medium bowl, whisk together the melted coconut oil with maple syrup until smooth, then add the almond extract, lemon juice, and coconut milk until very smooth - you can also use a hand blender to do this.
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Refrigerate the glaze until it cools a bit and the donuts have cooled as well. Before dipping the donuts in glaze, whisk again until smooth.
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Dip one side of each donut in glaze and place unglazed side on parchment paper. Repeat until all the donuts are glazed, and if you choose to, you can repeat the dipping process for extra sweetness.
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Serve right away or store in the refrigerator for later. Leftovers can be stored covered in the refrigerator for 3-4 days. Enjoy!
Recipe Notes
*Use canned coconut milk that separates, then discard half the water and blend the rest for a thicker, creamier consistency. I do this with all my coconut milk and use it as a coffee creamer and for baking!
**You can use a muffin pan as well, however the baking time will be a few minutes longer, so keep your eye on the oven and bake until centers are set.