Paleo Baked Lemon Pound Cake Donuts
From Kransekage in Denmark & Norway to struffoli in Italy to Oliebollen in the Netherlands and more, round foods are thought to bring luck during the New Year by many different cultures!
In some places the round shape symbolizes coins & the desire for physical or personal wealth; in others it symbolizes the close of the previous year and the promise of the new one.
We’re going to celebrate this New Year’s with our favorite round food - donuts! Our recipe developer said this was quite possibly the tastiest recipe she’s ever made and we must say we agree!!
Our Lemon Twist Manuka Honey gives the absolute perfect sweetness and lemon flavor with no other added sweeteners! As this delectable dessert is also baked, not fried, they make for a much healthier treat than their traditional counterparts.
- 2 pasture raised eggs
- 1/4 cup almond milk
- 1/4 cup PRI Lemon Twist Manuka Multifloral Honey
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- Juice of half a lemon
- zest of one lemon
- 1 cup blanched almond flour
- 1/3 cup tapioca starch
- 3 tbsp coconut flour
- 1/4 tsp PRI Sea Salt
- 1 tsp baking powder
- 1/4 baking soda
Lemon Honey Glaze
1 cup coconut butter
3 tbsp PRI Lemon Twist Manuka Multifloral Honey
Juice of half a lemon
2-3 tbsp almond milk (as needed)
Bring to a quick boil, stir quickly and turn off heat. Wait to cool before dunking donuts in the glaze.
- Preheat the oven to 350°F. Grease a 6-cavity donut pan with cooking spray or oil of choice and set aside.
- In a large bowl or stand mixer, whisk the eggs until air bubbles start to form.
- Next add the remaining wet ingredients: almond milk, manuka honey, coconut oil, vanilla extract, lemon juice and lemon zest. Stir until well combined.
- Next, add in the dry ingredients: almond flour, tapioca starch, coconut flour, salt, baking powder and baking soda. Mix until you have a well combined batter. If you want to prevent clumps sift the almond flour before mixing in.
- Spoon the batter into the donut pan but leave a little room at the top for the donuts to rise.
- Bake for 12 minutes or until the edges start to get golden brown. Let the donuts cool for a few minutes in the pan and then transfer them to a cooling rack. Let the donuts cool completely before creating the glaze.
- To make the glaze add coconut butter and honey to a sauce pan with lemon juice. Heat gradually until the mixture combines and starts to form a glaze texture, if the mixture is too thick liquify by adding almond milk 1 tbsp at a time if needed.
- Let the glaze cool and dunk the donut in for a generous glaze. Top with lemon zest and sprinkles of choice. Enjoy!