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Lemon Poppy Seed Gluten-Free Donuts

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lemon-gluten-free-donutWhen I read that Carol, of Simply Gluten-Free, was hosting this month’s Go Ahead Honey, It’s Gluten-free! I knew it was going to be fun. Carol has such a great sense of humor, and of course her theme gave me a laugh: Manly Food! So I should explain that when it comes to my man, sweets are his favorite thing to eat. In fact, before he started his own company, he had a “candy drawer” at the office where he worked. Although he eats much healthier now, and our family does sugar-free, he still loves his sweets. And one of his favorite sweets of all time is doughnuts.

Although I’ve tried a couple of store-bought gluten-free donuts out there, I’ve never been very pleased with them, and man are they expensive! Not to mention high in sugar, and definitely not healthy, or easy on the waistline, if you know what I mean. Ahem.

But I had an idea -make some donuts for my man, using two recipes already under my belt, one with a couple slight modifications. And they came out sensational. Of course, my hubby will like them more when they’ve had a day or two to sit around and get even better. Also, he likes his donuys cold (go figure) so I’m sure I’ll find them in the fridge momentarily 🙂

baked-donut-pan

So to make donuts I had to buy this pan, and I’ve been on the search for one that’s not aluminum. (I didn’t have the time to invest looking before this months theme was up). Unfortunately, it seems like the only donut pan choices are aluminum, nonstick, or silicone. I got a nifty ceramic bundt pan on eBay a while back. I wish I could find a ceramic donut pan! They made the ceramic bundt pans 20 years ago or so, and I absolutely love mine, (always happy about keeping aluminum out of our bodies!) but I digress…

The blond doughnuts are Lemon Poppy Seed, which are based on my Orange Cake recipe, cut in half, and with a few changes:

Lemon Poppy Seed gluten-free donuts

Frosting Ingredients

1/4 cup coconut milk
1/4 cup honey
2 tbsp coconut flour
5 drops vanilla liquid stevia

Donut Ingredients

1/4 cup lemon juice
1/4 cup honey
1/4 tsp vanilla liquid stevia
2 room temperature eggs (so they don’t harden the oil)
1 tbsp coconut oil, liquified
2 tbsp brown rice flour
2 tbsp tapioca flour (or arrowroot)
1/4 cup plus 1 tbsp coconut flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp poppy seeds

Directions

    1. Mix donut ingredients with electric mixer.
    2. Grease and flour the donut pan well, then scoop 2 tbsp batter into each, for a total of 6 donuts.
    3. Bake at 325F for about 10 minutes.
    4. For the frosting whisk the coconut milk and honey. Add the coconut flour and stevia, and whisk some more. Set frosting to the side.
    5. After cooling remove donuts from the pan and scoop on the frosting.

Chocolate Frosted Doughnuts

For the Chocolate Frosted Doughnuts in the above photo I cut my Vanilla Bean Cake recipe in half (both the cake and the frosting). I greased (well) and floured (well), then poured 1/4 cup batter into each, for a total of 6 doughnuts. I baked them at 325 degrees for about 12 minutes.

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Comments

  1. Do you think a savory version of these donuts (omitting honey, stevia, lemon juice, vanilla…) would be palatable?
    My man was born & raised in NY (and thus loves his bagels). I’m gluten free & he’s not. I’d love to bake something that we can both enjoy!

  3. Hi Alchemille,

    I don’t know if that would be good. You could try it. I am going to experiment with it myself, and I’ll let you know if I get anything tasty 🙂

    Thanks Carol! I’m really excited to see what everyone else made! PS He’s eating them right now 😉

  6. Yum! I love Lemon Poppy Seed *anything* 🙂

    I was hoping to participate last minute but Sophie came down with a cold. I would have made something sweet too, funny! I was going to make a gluten-free version of Congo Bars, which Matt used to love. His mom would make them when he was growing up. Oh well, I will simply have to make them another time!

  7. Thanks Steph!

    Thanks Heather! I’m going to make muffins with the lemon poppy seed recipe next 🙂 And I almost didn’t make it in time either! We can’t do everything all the time, right? 😉

  10. Kelly – that is a great idea on how to make healthier doughnuts. I saw that you were looking for a non-aluminum pan. They do exist – I own one! It is a stone pan from pampered chef. You’d need to check their website and see if they still sell them. It looks exactly like yours, only made of stone. 🙂

  12. Wow! I am so impressed, these look fantastic :). Great submission. I haven’t had a donut since going on this gf diet and it’s been torture (and I crave them like crazy :), I’m going to have to try these!

  13. Using a bundt pan for the doughnuts is such a creative idea!!! I haven’t tried doughnuts yet…they are on my gf cooking to do list….

  14. These look great! Making the donuts in a bundt pan is so creative. I’m sugar-free too and am thrilled to have found your site.

  15. Mmm…now my mind is on doughnuts. These look delightful! Thanks for the tip about room temp eggs to keep the coconut oil from hardening. I will have to try that in my recipes.

  16. Thanks Sophie! I hope you like them!

    Thanks Jenn! Next on my to do list is Zoe and Ashley’s big birthday cake –deep breath 😉

    Thanks Amy! I love natural alternatives to refined sugar!

    Thanks GF ‘Dish’! My husband’s mind is *always* on doughnuts! 🙂