My boss faked a heart attack, paralyisis, and choking today because he ate a vegan, gluten free donut - and he liked it. Have I mentioned I work for a bakery? This guy knows his stuff. You don't have to know much about anything to know these are delicious though. Thick, yet fluffy with just enough sweet and just enough tartness. I'd never combined lavender and cardamom before - despite them being two of my favorite flavours seperately. It might sound crazy, but don't let it scare you off! These donuts are so simple to make. And impressive.
The dynamic flavour duo
LAVENDER VANILLA DONUTS WITH CARDAMOM LIME GLAZE
- 1 cup coconut flour
- 1 cup almond flour
- 1 cup potato starch(you can use any blend of 3 cups of flour, including plain white flour)
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 1 cup sugar
- 2 tablespoon dried lavender
- 3 tsp vanilla bean extract
- 90 ml olive oil (or oil of choice)
- 350 ml of almond milk or other milk of choice
Preheat oven to 350 degrees farenheit.
Sift all ingredients together. When well-combined, add liquid ingredients and whist together until just combined. If you whisk the mixture too much, the donuts will become extremely dense and lose their fluffiness. Scoop batter into donut moulds, filling to the top. Bake for 13-15 minutes or until just barely golden.
While baking, prepare the glaze:
- 1/2 cup almond milk
- 1 teaspoon ground cardamom seeds
- 3 cups powdered icing sugar
Heat the almond milk and cardamom seeds in a small pot on medium heat until just boiling and whisk together with icing sugar in a small bowl until thouroughly combined. Brush onto donuts when cool.