Desserts

Vegan Lemon Donuts

104

Fresh lemon juice and zest make these vegan donuts a little lemony party in your mouth. My favourite donuts yet!

10
1 cup all-purpose flour
? cup agave nectar
1½ tsp baking powder
¼ tsp salt
½ cup rice milk
2 tsp flax meal
1 tbsp warm water
¼ cup no-sodium margarine
zest of one lemon
? cup lemon juice
1? cup powdered sugar
Mix flax seed and warm water in a small bowl. Stir then let sit for about 2 min. Mix lemon zest, agave nectar, flax seed mixture, milk, and margarine until combined. Add flour, baking powder, and salt. Mix until incorporated, but do not over mix. Pipe into greased donut baking pans about half full (they puff up a lot) Bake for 12-14 minutes at 350F until golden. 12 minutes if using a mini-donut pan, 14 if using a regular-sized donut pan. Remove from oven, let sit in the pan for about 1 min, then remove from pan and let cool on a wire rack until cooled. Mix lemon juice (strained) and powdered sugar until all lumps are broken up. Dip cooled donuts in glaze, let excess drip off, then let them dry on the wire rack. Leave for about 10-15 minutes until dry, then eat!
Nutritions

Calories
176

Sodium
64mg
2% DV

Fat
5g
7% DV

Protein
1g
3% DV

Carbs
31g
10% DV

Fiber
1g
4% DV

Mezcal Negroni

662

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV