Lemon And Rosemary Doughnuts With Coconut Frosting

Name: Lemon And Rosemary Doughnuts With Coconut Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Spelt flour; 4 tablespoons coconut flour; 2 teaspoons baking powder; 80 milliliters almond milk; 1 tablespoon fresh rosemary; 1 lemon (zest and juice); 1 teaspoon vanilla extract; Pinch sea salt; 1 tin coconut milk (chilled overnight); 1/2 zest lemon

Servings: persons

1
["Preheat the oven to Gas Mark 3 / 170 o C
2
Grease 6 non-stick donut trays very lightly with olive oil", "In a bowl, mix all the dry ingredients together. Add the wet ingredients and mix into a batter.
3
Using a spoon or a piping bag, divide the mixture evenly between the donut trays.", "Leave to cool for 10 mins, then tip onto a cooling rack and let them cool completely (it's important to let them cool before you try to add the icing)", "Once cool, spread coconut icing over donuts, and sprinkle over extra lemon zest.", "Coconut Cream Icing
4
Open your tin of cooled coconut milk. scoop the thick cream off the top and into a bowl. Whisk until it forms peaks.
5
(Unfortunately for me, as I was whisking my cream, I ran out of power on the boat, the whisk had drained our batteries!) So mine was a bit runny, but still tasty."]

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 grams Spelt flour, 4 tablespoons coconut flour, 2 teaspoons baking powder, 80 milliliters almond milk, and more.

Yes, Lemon And Rosemary Doughnuts With Coconut Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!