|For the donut batter:|
|1 cup||Gluten-free flour|
|½ cup||Coconut sugar|
|2 ||Eggs (or flax eggs)|
|4 tablespoons||La Tourangelle Almond Oil|
|2 tablespoons||Raspberry (or plain) yogurt|
|1 teaspoon||Baking powder|
|1 teaspoon||Vanilla extract|
|For the icing:|
|7 tablespoons ||Butter, melted|
|3 tablespoons||La Tourangelle Coconut Oil|
|¼ teaspoon||Rose extract, optional|
For the batter:
Preheat the oven to 375 F.
Mix all the batter ingredients together in a large bowl and whisk till well combined.
Grease a donut baking pan with Coconut Oil and fill with the batter.
Pop into the oven to cook for about 10 minutes, till golden brown.
In the meantime, make the glaze by melting the coconut butter with the coconut oil.
Add in the rest of the ingredients and mix until the raspberries have been smashed and mixed into the batter.
Dunk the top half of the donuts into the glaze. Sprinkle more lemon zest on top, and maybe some edible flowers.
The glaze should harden immediately, but if they donít simply pop them into the fridge for a few minutes to set.