Iced Lemon Doughnuts
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 doughnuts
 
Ingredients
  • Doughnuts:
  • 1½ cups whole wheat flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup pure cane sugar
  • zest of 1 medium lemon
  • ¾ cup chickpea brine (about one drained can's worth)
  • ½ cup orange juice
  • juice of ½ lemon
  • Icing:
  • ½ cup powdered sugar**
  • juice ½ lemon
  • 1-2 tbs orange juice
Instructions
  1. Preheat oven to 350 degrees.
  2. Add dry doughnut ingredients into a small mixing bowl and stir well.
  3. Add wet doughnut ingredients in medium mixing bowl and stir well.
  4. Slowly add dry ingredients into wet until combined.
  5. Spray or brush oil on doughnut pan. Scoop batter into pan. My pan only holds 6 doughnuts so I had to bake 2 batches.
  6. Place in oven for 10-12 minutes. Doughnuts should be slightly firm but will cook more even after you remove from oven.
  7. While doughnuts are cooking, combine ½ cup powdered sugar and juice of ½ lemon in a small mixing bowl. Slowly add orange juice ½ tbs at a time until icing consistency is reached. You do not want it so thick that you cannot spread it, but do not want it so thin that it soaks into your doughnuts and makes them soggy.
  8. Once doughnuts have completely cooled, remove from pan and slather icing on top. Serve immediately for best results. Can be stored in air tight container for up to 5 days.
  9. **I make powdered sugar by placing desired sugar in a mini bullet blender and blend until turns into powered sugar. It rocks.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/healthy-iced-lemon-doughnuts/