Sweet&Lor

Low-sugar lemon poppy seed donuts

It’s hot and there’s no willpower to read (for you) or write (for me), so here’s this recipe which is SPEC-TA-CU-LAR.

  • 1 cup flour
  • 1 tsp baking powder
  • 2 tbsp poppy seeds
  • 1/2 tsp salt
  • 2 tbsp butter (melted)
  • 1 egg
  • 1/3 honey
  • 1/4 cup milk (see Bonus Tips below)
  • 1/4 cup sour cream
  • vanilla
  • 3 drops Young Living lemon essential oil

 

GLAZE

  • 1tbsp melted butter
  • 1/2 cup powder sugar
  • 1 tbsp lemon juice
  • 1 drop Young Living lemon essential oil

  1. Preheat oven to 350º F or 175º C and slightly grease donut tin.
  2. Mix all dry ingredients in one bowl, and all wet ingredients in a stand mixer.
  3. Combine dry ingredients into the wet ingredients bowl, until just combined. If you overmix, the batter will lose air.
  4. Spoon or pipe the mix into the donut tin, fill up to about 3/4.
  5. Bake for 10 minutes. Remove from the oven and allow to cool on a rack.
  6. Once they are cold you can glaze them.
  7. Make the glaze: mix all ingredients and dip the donuts into the glaze for full coverage. Allow to set back on the rack.

BONUS TIPS:

  • This recipe makes 6 donuts.
  • I only recommend using Young Living essential oils for ingestion. You can substitute this for freshly squeezed lemon juice as well.
  • You can use any milk you like, vegetable or not.
  • This is the donut tin I used, and this is the piping tool I have.
  • You can freeze the donuts for a few months in ain airtight container or a ziplock bag.