Lemon, Poppy Seed and Turmeric Doughnuts. Dairy-free, GF recipe.

If you have seen my previous post, you already know I am obsessed with lemons this season.

These lemon and poppy seed doughnuts are so rich and moist you will want to make many batches. They are lighter than regular doughnuts, baked not fried, and so easy to make. They are made with coconut yoghurt are perfect for any coconut lover. If you’re vegan or lactose intolerant, you will be interesting to know that coconut yoghurt can be incredibly useful for baking!

If you’re avoiding gluten too, there’s no need to miss out on great food, just try to use gluten-free flour mix. Gluten-free flour mixes are all over the shops nowadays, so really it’s no problem finding the perfect mix for your doughnut.

Organic lemons are one of the best things that nature offers to us. They are fresh, juicy and great for baking. Lucky me, I got a bag of new season lemons from my friend’s garden, they are very fresh and unwaxed. By the way, not all purchased unwaxed lemons are organic, but all organic ones are unwaxed.

By the way, lemon and turmeric are excellent winter superfoods which help to protect you from colds and flu.


For Doughnuts

Serves 6

  • 70g all-purpose gluten-free mix flour (check your nearest organic shop)
  • 30g almond meal
  • 2 free-range eggs
  • 1 teaspoon baking powder
  • 30g sugar
  • 1 Tbsp lemon juice
  • 1 teaspoon grated lemon zest
  • 2 Tbsp poppy seeds
  • 1/2 teaspoon turmeric powder
  • 4 Tbsp runny coconut yoghurt

For Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp lemon juice



  1. Preheat oven up to 180С.
  2. Sift all dry ingredients in a bowl. Combine eggs, sugar, coconut yoghurt and lemon juice in a separate bowl and mix well using a whisk. Gradually mix wet and dry ingredients. Add lemon zest and mix well. Do not overdo as it may not rise fluffy when baked.
  3. Coat 6-cavity doughnut pan with cooking spray. Spoon batter evenly into 6 cavities. Bake at 180С for 12 -15 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 2 minutes. Run a thin knife around outside edge of each cavity, invert doughnuts onto a wire rack. Cool completely.
  4. To make the icing, mix the powdered sugar and lemon juice together until combined. Once the doughnuts are cooled, dip them into the icing. Let sit for 30 minutes for the icing to set.






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