Lemon Spelt Flour Doughnuts




1 x cup all purpose flour
1 x cup organic whole spelt flour
1/2 cup organic raw cane sugar
1/4 tsp Himalayan rock salt
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
1/4 tsp vanilla paste
1/4 tsp cinnamon
1/4 cup maple syrup
3/4 cup water
1/4 cup melted organic coconut oil
2 tsp apple cider vinegar
3 tsp lemon zest
2 tsp freshly squeezed lemon juice


1 cup icing sugar (I use organic)
1 – 2 tbs freshly squeezed lemon juice


How to make it. (serves 8)

Preheat the oven to 180C (160C fan oven) and grease an 8 hole doughnut tray with coconut oil. Sieve the flours and baking powder in to a large bowl and add the salt, lemon zest, sugar and cinnamon.

In a separate bowl, mix together the oil, water, maple syrup, lemon juice and apple cider vinegar before stirring in to the dry ingredients. Spoon the mixture in to the greased tin, filling the holes 3/4 full, then bake for 10-12 minutes or until a skewer comes out clean when inserted in to the centre of a ring.

Transfer to a rack to cool. Meanwhile make the frosting – sieve the icing sugar in to a bowl and then slowly add the lemon juice, mixing with a fork, until your frosting is smooth and thin enough to drizzle from the end of a spoon.

Once the doughnuts are cool, drizzle the frosting over them in a zigzag motion – leave to set – then devour alongside a cup of gorgeous earl grey tea!