Taking a break from my usual rich chocolate/caramel/nut butter flavours with these light fluffy lemon donuts!
I made these using a chickpea brine (Aquafaba) as the egg replacer – but if this is weird to you, feel free to substitute this for another egg replacer although I cannot guarantee the same results! Lemon & coconut is truly a match made in heaven!
I made these using a chickpea brine (Aquafaba) as the egg replacer – but if this is weird to you, feel free to substitute this for another egg replacer although I cannot guarantee the same results! Lemon & coconut is truly a match made in heaven!
Here is the recipe:
LEMON COCONUT PROTEIN DONUTS
Makes: 6 (per donut – cal: 158, P: 7g, C: 17g, F: 6g )
INGREDIENTS:
Dry:
-
3/4 cup self-raising flour
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1/4 cup vegan vanilla protein powder ( i used @macromike salted vanilla)
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1/2 cup dessicated coconut
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1/4 cup granulated sweetener
Wet:
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1/2 cup coconut milk
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2 Tablespoons lemon juice
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2 Tablespoons Aquafaba (chickpea brine)
-
**Can be replaced by or a single serve of egg-replacer
Icing:
-
1/2 cup icing sugar
-
2 tablespoons lemon juice
METHOD:
1. Preheat the oven to 180 degrees celsius and prepare a donut tray
2. In a large bowl, combine the dry ingredients
3. In another bowl, mix together the wet ingredients until smooth
4. Add the wet ingredients to the dry and use a spatula to fold until combined. Do not overwork.
5. Divide the batter into the 6 donut holes
6. Bake in the oven for ~ 20 minutes until a knife insert comes out clean
7. Remove from the oven and allow the donuts to fully cool
8. Once the donuts have cool down, make the icing by whisking together the icing sugar and lemon juice until an opaque glaze is formed
9. Dip half of the donut into the glaze and then set aside to allow the icing to set on the donut.
10. Decorate with toppings of choice: I used lemon wedges & coconut
Happy baking everyone! Please let me know you make these!