Raw lemon and lavender doughnuts

Here are raw doughnuts that are surprisingly light and buttery, thanks to the pairing of almond flour and coconut. Flavoured with lemon and lavender, they are topped with a creamy icing based on young coconut and cashews. Everything simply goes into the dehydrator, which fills the whole kitchen with scent during the "baking".

Ingredients

Doughnuts

• 2 ½ cups raw almond flour
• 2 ½ cups unsweetened dried shredded coconut
• 1 cup sprouted buckwheat flour (or more coconut)
• 2 tablespoons lemon zest
• ¼ cup lemon juice
• ¼ teaspoon sea salt
• 1 teaspoon powdered vanilla
• ⅔ cup raw coconut nectar
• 2 drops lavender essential oil
• 1 tablespoon dried lavender flowers

Icing

• ¾ cup raw cashews (ideally soaked overnight)
• 2 tablespoons coconut water
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh young coconut meat (or more soaked cashews if unavailable)
• 3 tablespoons raw coconut nectar or raw honey
• ¼ teaspoon sea salt
• 1 teaspoon vanilla and the seeds of half a pod
• 2 drops lavender essential oil
• ¼ cup raw coconut oil, melted
• A few drops of natural purple food colouring
• Dried lavender flowers, to finish

Method

1. In a food processor, blend the almond flour, the coconut, the buckwheat flour and the salt until you have a fine flour texture. Do not overwork it, or you will end up with an oily nut paste.
2. Add the lemon juice and zest, the vanilla, the coconut nectar and the lavender essential oil, then blend until smooth. Fold in the lavender flowers by hand.
3. Shape 12 doughnuts on a dehydrator sheet. Dehydrate at 46 °C for about 8 hours, until they are dry on the outside but still soft in the centre.
4. For the icing, blend the cashews, the coconut water, the lemon juice and zest, the coconut meat, the coconut nectar, the salt, the vanilla and the lavender essential oil until smooth.
5. With the motor running, add the melted coconut oil and blend until fully incorporated, then add the colouring and blend for an even colour.
6. Transfer the icing to a bowl and freeze for 30 minutes to 1 hour, until it holds its shape in a piping bag.
7. Once chilled, transfer to a piping bag (or a freezer bag with a corner cut off) and pipe onto the doughnuts.
8. Scatter with dried lavender flowers and serve.

Tip

No natural colouring to hand? Reduce some shredded red cabbage in a little water until you have a well concentrated juice: it gives an equally pretty natural purple. Be careful with the lavender essential oil, two drops really are enough, beyond that the scent turns soapy.

FAQ: your questions about raw lemon and lavender doughnuts