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hardon helper where to buy Serves 6
- 70g all-purpose gluten-free mix flour (check your nearest organic shop)
- 30g almond meal
- 2 free range eggs
- 1 teaspoon baking powder
- 30g sugar
- 1 Tbsp lemon juice
- 1 teaspoon grated lemon zest
- 2 Tbsp poppy seeds
- 1/2 teaspoon turmeric powder
- 4 Tbsp runny coconut yoghurt
- 1 cup powdered sugar
- 2 Tbsp lemon juice
- Preheat oven up to 180С.
- Sift all dry ingredients in a bowl. Combine eggs, sugar, coconut yoghurt and lemon juice in a separate bowl and mix well using a whisk. Gradually mix wet and dry ingredients. Add lemon zest and mix well. Do not overdo as it may not rise fluffy when baked.
- Coat 6-cavity donut pan with cooking spray. Spoon batter evenly into 6 cavities. Bake at 180С for 12 -15 minutes or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Run a thin knife around outside edge of each cavity, invert donuts onto a wire rack. Cool completely.
- To make the icing, mix the powdered sugar and lemon juice together until combined. Once the donuts are cooled, dip them into the icing. Let sit for 30 minutes for the icing to set.