Gluten and Dairy free
Welcome these baked lemon and rooibos donuts!
I would like to say Eid Mubarak to my Muslim readers! I hope you had a wonderful Eid and a great month of fasting. Today I am introducing you to my new gluten free and dairy free donuts! These baked lemon and rooibos donuts is such a great recipe for those of you who are looking for a quick dessert. I chose to infuse the donuts with rooibos tea, which has a very light taste. You will find that it is not an overpowering taste at all. The glaze is light and zesty. This glaze is made with powdered sugar and lemon juice and topped with lemon zest. These two flavour combinations work very well together and create a flavourful and delicious donut.
I always find baked donuts to be a lot lighter and not as heavy. I think deep frying is a very heavy dessert for some, so this is a good alternative. As someone who is gluten free, I definitely prefer them because I have noticed that I don’t feel as gassy and bloated.
I hope you love this recipe and please feel free to leave a comment if you have any questions.
Bon appétit,
Zorah xo
Tips For these Baked Lemon And Rooibos Donuts:
- I used oat flour in this recipe but you can also use almond flour. They both will give you that fluffy and light texture that you are looking for.
- Fresh lemon juice is definitely the better option when making this glaze. It has a richer lemon taste and is of course, more fresh,
- Make sure the rooibos tea is cooled before you add it to the batter, this will make the consistency like that of a donut batter. If the tea is too warm, then it could make your batter a bit more runny.
- I try to bake my donuts between 13-14 minutes. If you bake the donut for longer it may turn out to be dense in texture.
Storage:
I like to store my donuts in an air tight container, outside of the fridge. Keeping them in the fridge will keep them fresher for longer, but the glaze might get moist from the moisture in the fridge and begin to run off.
Baked Lemon and Rooibos Donuts
Course: DessertCuisine: AmericanDifficulty: Easy14
servings15
minutes14
minutes29
minutesThese baked lemon and rooibos donuts are gluten and dairy free! They are light with a subtle rooibos tea flavour and the glaze is lemon to bring that gorgeous zesty flavour through.
Ingredients
1 1/2 cup gluten free flour (with Xanthan Gum)
1/2 cup oat flour
1 1/2 tsp. cinnamon powder
1/3 tsp. nutmeg powder
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 cup brown sugar
1/4 tsp. salt
3 eggs, room temperature
1/3 cup brewed rooibos tea
1/3 cup mashed bananas
2 tsp. vanilla extract
- For the Glaze
2 cups sifted powdered sugar/icing sugar
3-4 tbsp. fresh lemon juice
2 lemons zest.
Directions
- Preheat your oven to 175 C. Grease your donut tray with grease proof spray and set aside.
- In a large bowl, combine your gluten free flour, oat flour, cinnamon and nutmeg and whisk to combine. Then add in the baking powder, baking soda and salt and whisk again.
- In a separate bowl, whisk together the eggs and the sugar for about 2 minutes, until nice and fluffy. Then add in the cooled rooibos tea, vanilla extract and mashed bananas.
- At this point I like to use a hand blender to make sure my wet ingredients are smooth, but you can omit this step if you want to.
- Then add the dry to wet ingredients and stir well with a wooden spoon/spatula.
- Place the batter into a piping bag and trim the top and then fill your donut tray to about 3/4 of the way full.
- Bake for 13-14 minutes, no longer than 16 minutes.
- Once they are out of the oven allow them to cool completely.
- For the glaze
- In a small bowl, use a spoon to mix the sifted powdered sugar and lemon juice. If you want a thicker consistency, simply add more powdered sugar. I prefer mine thicker, so that it doesn’t run off the donut. Top with lemon zest and enjoy!
