Baked Lemon Lavender Doughnuts

Lighten up your breakfast menu with these lovely lemon lavender doughnuts, which are baked to perfection, instead of deep-fried. 
Lighten up your breakfast menu with these lovely lemon lavender doughnuts, which are baked to perfection, instead of deep-fried. 

Baked Lemon Lavender

Yields 18 doughnuts and 18 doughnut holes

Ingredients:

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• 2 tablespoons ground flax

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• 6 tablespoons water

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• 1-1/2 cups all-purpose flour

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• 1-1/2 cups whole wheat pastry flour

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• 1 tablespoon baking powder

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• 1 teaspoon salt

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• 3/4 cup granulated sugar

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• 2 tablespoons finely grated lemon zest

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• 1 tablespoon minced dried lavender buds

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• 1/3 cup coconut oil, warmed

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• 1/2 cup vanilla soymilk

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• 2 teaspoons pure vanilla extract

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• Confectioners’ sugar for dusting

Directions:

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1. In a small bowl, stir together flax and water. Set aside.

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2. In a large bowl, whisk together flours, baking powder, salt, sugar, lemon zest, and lavender.

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3. In a medium bowl, whisk together coconut oil, soymilk, vanilla, and flax mixture.

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4. Add coconut oil mixture to flour mixture and stir until just moistened. Cover bowl with plastic wrap and refrigerate for 1 hour.

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5. Preheat oven to 325 degrees F.

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6. Dump doughnut dough out onto a lightly floured surface and roll out to about 1/2-inch thickness.

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7. Using a 3-inch doughnut cutter, cut dough into 18 doughnuts and 18 doughnut holes.

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8. Place on a greased baking sheet and bake for 10 to 12 minutes.

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9. Let cool on the baking sheets for 5 minutes then use a spatula to transfer to wire racks.

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10. Dust generously with confectioners’ sugar. Serve warm.

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