Lift your spirits with citrus doughnuts
Nature has its own interesting way of balancing things out. Just when the temperatures drop and flu season arrives, healthy citrus packed with vitamin C becomes readily available.
When I was a kid my mom always made a honey lemon concoction for us to drink during cold and flu season. It supposedly helped ward off said diseases and if not, it made us feel better if we did fall ill.
With this in mind I came up with a new way to get a nice dose of citrus and honey – doughnuts!
These doughnuts are pretty darn healthy. They are baked, not fried, contain no gluten, no grain, no starch, no dairy, and no refined sugar and are packed with protein.
If you don’t have a doughnut pan then you can either buy one or make these into muffins instead. Muffins just need to bake five minutes longer.
And while I am a huge fan of paper cupcake liners for muffins, these come out better when you bake them in the pan without liners. Just grease the muffin tins, sprinkle in a little almond flour and add the batter. They come out of the pans beautifully.
I prefer these made in a food processor. The batter is smoother and the texture of the final product is finer. If you don’t have a food processor you can make these in a blender, mixer, hand beater or even by hand. The texture will not be as smooth but if you are not comparing them side by side, you may never notice the difference. In this case, whisk dry ingredients together in one mixing bowl, beat wet ingredients in another, and add the wet ingredients to the dry.
Now my honey lemon doughnuts might not be the next penicillin, but they sure aren’t bad for you and they are absolutely delicious.
Gluten free non-stick cooking spray
2 ½ cups finely ground blanched almond flour + more for preparing the pans
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
4 tablespoons honey
3 large eggs
¼ cup grape seed oil (or other neutral tasting oil)
1 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice
2/3 cup pure vegetable shortening
4 tablespoons organic raw honey
4 tablespoons freshly squeezed lemon juice
2 tablespoon lemon zest, finely grated
Preheat oven to 350 degrees. Spray 2 (6-count) doughnut pans with cooking spray and sprinkle with almond flour.
In the food processor, combine almond flour, baking soda and salt. Pulse a few times to combine. Add remaining doughnut ingredients and process until batter is smooth, about 30 seconds.
Divide batter evenly among doughnut indentations, smooth the tops and bake 10 minutes or until they spring back when touched lightly. Do not overcook or they will be dry. Let cool in pan for 5 minutes. Remove to a wire rack to finish cooling.
Combine shortening, honey, lemon juice and zest in a medium mixing bowl and beat with a hand beater until smooth and fluffy.
If your mixture becomes curdled, keep beating until smooth.
Frost cooled doughnuts.