Vegan Raspberry Coconut Doughnuts
For the Donuts
3 tbsp. water
1 tbsp. ground flax seeds
1 cup whole wheat pastry flour could sub all purpose/GF flour/oat flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. lemon zest
1/4 cup vegan margarine at room temperature
1/3 cup monk fruit
1/2 cup unflavored unsweetened non-dairy milk I used unsweetened vanilla cashew milk
1 tsp. lemon extract
1 cup shredded coconut divided
1 cup raspberries
For the Glaze
juice of 1/2 lemon
1/2 to 3/4 cup swerve powdered sugar (found on amazon or at whole food stores)
Make the Donuts
Preheat oven to 350 and spray donut pans or baking sheet with nonstick cooking spray.
Whisk together flax seeds and water. Set aside and allow to sit for at least 10 minutes.
Meanwhile, stir together flour, baking powder, salt and lemon zest in small bowl. In a separate bowl, cream together margarine and monk fruit.
Add flax mixture then milk, maybe just a bit at a time to avoid splashing, and lemon extract.
Add in dry ingredients and blend until a uniform dough is formed. Fold in 1/2 cup coconut and 1 cup raspberries
If you're making the "full" donut form of this recipe, distribute dough among donut forms. I found the best way to do this was by spreading it around with my hands. OR you can also purchase donut pans. Otherwise, just roll dough into 24 balls and place on baking sheet.
Bake for 12 minutes.
Remove from oven, allow to cool and remove from pan before glazing.
Make the Glaze
While baking, whisk glaze ingredients together, using as much swerve
powdered sugar as needed to get the right consistency.
Drizzle glaze over donuts and top with remaining 1/2 cup of coconut.