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Baked Lemon and Basil Doughnuts

Baked Lemon and Basil Doughnuts

These soft lemon-flavored and basil doughnuts are a gluten-free and easy to make breakfast treat. They are a yummy way to start the day!

27 November, 2018
Average: 2.1 (25 votes)

Type of dish

Dietary Consideration

serves for


total time

1 HR 40 MIN


softned, for the tray
1 tsp, crushed
4 - 5 tbsp, mineral and 120 ml lemon flavour
Sorghum Flour
70 g
Oat Flour
60 g
Almond Flour
50 g
Coconut Flour
20 g
Baking Powder
1 tsp, gluten free
Bicarbonate of soda
1/2 tsp
Xanthan Gum
1 g
1 pinch
1 pinch
Apple Juice
125 ml
Vanilla Sugar
1 tbsp
130 g, puree
Vegetable oil
3 tbsp
Lemon Zest
1 - 2 tsp, grated
1 handful, leaves, finely chopped
1 unwaxed, grated zest and juice
Icing sugar
80 g


How to make backed lemon and basil doughnuts

  • Heat the oven to 200°C (180°C fan), gas 6.
  • Grease a 12 hole doughnut tin.
  • Add the linseeds to the mineral water and leave to swell for around 5 minutes.
  • In a bowl, mix together the four types of flour, baking powder, bicarbonate of soda, xanthan gum, salt and pepper.
  • In a separate bowl, beat the apple juice, vanilla sugar, apple puree, oil and lemon zest using a hand mixer until light and fluffy. Whisk in the linseeds.
  • Continue mixing, then add the flour mixture and mix in quickly.
  • Add enough lemon-flavoured mineral water to create a smooth, uniform dough.
  • Stir in half the chopped basil and transfer the mixture to the tins.
  • Bake for 8-10 minutes.
  • Cool in the tins.
  • Mix together the remaining chopped basil and the lemon juice. Leave to infuse for around 45 minutes then press through a sieve.
  • Sift the icing sugar into the mixture a little at a time, stirring, until thick.
  • Spoon into a small piping bag and pipe stripes onto the lemon and basil doughnuts.
  • Sprinkle with lemon zest and leave to set.

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