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Coconut Lemon Donuts Recipe (Flourless!)

By: Mikaila Posted: April 13, 2018 in Partners

Just like brewing your own kombucha, cooking and baking for yourself can have
endless benefits- it’s great for the mind, body, and soul: Your whole self!

Becoming your Best Self every day requires both mental and physical training;
thinking with a mindset geared towards growth, exercising your body for an improved
quality of living, and fuelling your journey with feel-great foods.

It truly does all start on the inside: How we choose to nourish our day translates
into all aspects of life!

These donuts are a light 114 calories each, and taste like the essence of spring!
Lemon and coconut flavours shine in this flourless, digestion-friendly recipe!

For fun (I’m all about fun!!), I love to compare the nutritional information of
commercial versions with the homemade version:

Tim Horton’s Toasted Coconut Donut
290 Calories
13 g Fat
40 g Carbs (22 g sugar)
4 g Protein

Homemade Coconut Lemon Donut ​(makes 9)
114 Calories
4.3 g Fat
14.7 g Carbs (11.3 g sugar)
4.5 g Protein

Total Time: ​30 minutes

Ingredients

  • 1/2 cup coconut flour, Sifted
  • 1/2 cup coconut sugar
  • 5 eggs
  • 2 tbsp unsweetened shredded coconut
  • 1 tbsp vanilla extract
  • Juice of two lemons + their zest
  • 1 teaspoon baking soda
  • pinch salt
  • additional coconut and lemon zest to decorate

Method

1) Preheat oven to 350°.

2) Spray a donut pan with nonstick spray, or gently greased with coconut oil if you
would prefer.

3) In a large bowl, combine all ingredients with a whisk or spatula.

4) Using either a commercial piper OR a homemade one. My instagram stories
highlight my favourite cooking hacks! For a homemade donut piper, simply press a
ziplock bag into a jar and fold the opening of the bag over the top of the jar. Fill with
batter, remove from jar, and twist the top! Snip the end and you’re ready to pipe!

5) Distribute batter evenly among nine donut wells.

6) Bake at 350° for 15 minutes or until golden brown on top.

7) Remove and allow to cool until pan is completely cooled. I live in Canada, where it
is April and snowing, so I put it in the garage for half an hour… that did the trick!

8) Using a dull knife, gently line the inside of each donut, releasing it from the pan.
Place on a wire rack.

9) For optional glaze (not included in nutrition facts), melt a few tbsp coconut oil on
low heat- we want to keep it below it’s smoke point as to not denature (or form free
radicals!). Mix in 2 tbsp granulated sweetener of choice. Transfer to wide, shallow bowl,
and dip donuts.

10) Top with additional shredded coconut and lemon zest. These are delicious toasted
with a bit of butter and a cup of tea!

You could also sandwich a bit of vanilla or coconut milk ice cream between two
donuts for a treat on a warmer day!

I wish you all an amazing Spring filled with nourishment and fuel for your mind,
body, and soul!

Mikaila
Instagram: @myfitmik
Blog: myfitmik.com

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