Well, spring has just arrived now that i upload this recipe, lemon flavor is always amazing this time of year! Of course oven baked donuts remind more of a cake/muffin, but my daughter loves them and it’s a brilliant recipe to avoid frying.

I use oats flour and coconut sugar for a healthier version, but normal flour and white sugar will do. If you use white sugar their color will also be lighter.

Ingredients

For the donuts:

• 4/3 cups oat flour
• 1 tablespoon baking powder
• 2/3 coconut sugar
• 1 teaspoon salt
• 40 grams melted butter or margarine
• 1/3 cup light milk
• 1/3 cup Greek yogurt 2%
• 2 eggs
• 1 tablespoon agave syrup or honey
• zest of 1 lemon
• 1-2 tablespoons lemon juice
• 2 drops of vanilla extract

For the lemon glaze:

• juice of 1 lemon
• 3/4 cups powder sugar
• 3 drops yellow pastry color (optional)

Instructions

• Stir the eggs with the sugar, agave, milk, yogurt and melted butter.
• Add the lemon zest and juice, salt, vanilla and baking powder.
• Add the flour little by little and stir. The consistency should be thick as a cake, so add more milk if it gets too thick, or add flour if it is runny.
• Divide evenly in a silicon donut tray (coat with some butter so that they don’t get sticky) and bake for 13 minutes in a preheated oven at 170C.
• Let them cool.
• Mix the lemon with the powder sugar to make the glaze.
• Dive each donut in the glaze and serve!
• You can decorate with sprinkles, lemon zest, poppy seeds etc.