Ingredients
The following ingredients have 8 Servings
- 3/4 cup besan (gram flour)
- 3 tbsp cornstarch or potato starch (or more besan, you might need an additional tbsp of water with besan)
- 2 tbsp almond flour (or use more besan)
- 1/4 tsp salt
- Zest of half (or whole for zestier a lemon, or whole lime)
- 1 tsp baking powder (divided)
- 1/4 tsp baking soda.
- Juice of a lemon or lime (2 to 2.5 tbsp)
- 1/3 cup sugar (1 tbsp more for sweeter)
- 1/2 tsp vanilla extract
- a pinch of nutmeg
- 1.5 tsp white or apple cider vinegar
- 1/2 cup water (scant)
- 1/4 cup oil
- 3/4 cup raw sugar (or powdered)
- 1 to 2 tbsp non dairy milk (or lemon juice)
Instruction
- Preheat oven to 400 degrees F / 200ºc. Grease the doughnut pan really well. Also keep 2 baking sheets (larger than the pan handy).
- In a blender, add the flour, starch, almond flour, salt, 1/2 tsp baking powder and zest.
- Add the wet ingredients and blend until the sugar is combined and the batter is smooth. you want to add not more than total of 2/3 cup liquid(water and lemon juice). You can also mix these in a bowl. The batter should be like a pancake batter on the thin side.
- Now, add the remaining baking powder and baking soda and pulse a few times to combine or use a spoon to mix in well. Let the mixture sit for a minute to get slightly frothy. The lemon and baking powder will react to make the batter frothy.
- Pour into prepared donut pan. Fill not more than 2/3 of the height. Place doughnut pan on a baking sheet. Place another baking sheet on top. This will create chamber where some of the steam will stay during baking instead of escaping.
- Bake for 11 minutes, them remove the top sheet and bake for another 4 to 5 minutes. total 15-16 minutes.
- Take the pan out and let it sit for a minute, then pat to remove the doughnuts. Let the doughnuts cool completely for 15 minutes. Then frost and let the frosting sit for a few minutes then serve. If not serving immediately, store in airtight container for the day.
