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Lemon Poppyseed Donuts

Crispy vegan donuts with lemon & poppyseed. Gluten free, refined sugar free, oil free, dairy free & egg free.
Serves: 6 donuts
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1/2 cups rolled oats
  • 2 tbs stevia
  • 1/2 tsp bicarb soda (baking soda)
  • 2 tbs cashew butter or tahini
  • 2 tbs lemon juice
  • 1/3 cup water
  • 1 tbs poppyseeds

Instructions
 

  • Preheat the oven to 180C/350F and lightly grease a donut pan.
  • In a high speed blender blend the oats, stevia and bicarb soda until fine.
  • Add the cashew butter, lemon juice and water and blend on low speed until fully incorporated.
  • Add the poppyseeds and blend for a few seconds, until they are just mixed through the batter.
  • Scoop the batter into the donut pan evenly and smooth the tops of the donuts with your fingers.
  • Bake for 20 minutes.
  • Remove from the tray immediately and let cool before icing.

Notes

You can make an icing by using coconut cream (the thick cream that settles on the top of the can when left in the fridge overnight) mixed with some lemon juice and stevia, to taste.