Last month, when the Girl Scout cookies arrived in our house, my boys started to ask me if I can make mini donuts inspired by these treats. I know what you’re thinking. Why do we have those food allergy laden temptations in my house? Well, I still have 2 Girl Scouts and yes, we still sold some cookies for that coveted badge.
Anyway, since my children already know that we are not having any GS cookies (I confess I got a box of Thin Mints and Samoas for me.), I decided to make some donuts and use these yummy cookie flavors as inspiration. First on the list is the Savannah Smiles. These tart and sweet lemon shortbread cookies were released 2 years ago to celebrate the 100 years of the Girl Scouts. It’s a big hit in our home so I’m pretty sure a lemon poppy donut will do the trick.
In this recipe, I used lemon zest, juice and even extract to bring out that bright sour flavor. Though the donut itself is really flavorful, don’t skip the glaze. It makes these small treat extra special. Just the like the original, one piece will not be enough. Watch out if you’re on a diet. 🙂
2 Tbs. flax meal
6 Tbs. warm water
3/4 cup raw cane sugar
1 cup apple sauce
1/4 cup lemon juice
1 tsp. lemon zest
1 tsp. lemon extract
1/4 cup coconut oil
2 1/2 tsp. poppy seeds
1/4 tsp. salt
1 cup sorghum flour
1/2 cup rice flour
1/2 cup tapioca flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. lemon zest
1 cup powdered sugar
3 Tbs. lemon juice
1. Preheat a mini donut maker. If you are using the oven, preheat at 350 F and grease mini donut pans.
2. Make a flax goo by combining flax meal and water in a small bowl. Set aside for at least 5 minutes before using.
3. In a big bowl, whisk together sorghum flour, rice flour, tapioca starch, salt, poppy seeds, baking powder and baking soda.
4. In a separate bowl, cream the coconut oil, sugar and flax goo.
5. Add the apple sauce, lemon juice, zest and extract.
6. Slowly add the flour mixture and mix just until combined. Make sure not to over mix.
7. Pour about 2 tablespoons in each canal of the donut maker. Bake for 5-7 minutes or until it can easily be removed from the openings. If using the oven, bake for 10-15 minutes or until a toothpick comes out clean after poking it.
8. Transfer to a wire rack on top of a baking sheet.
9. Cool for 7 minutes before pouring the prepared Lemon Glaze on top.
Combine the lemon zest, powdered sugar and lemon juice. Mix well. You can add more lemon juice if you want the glaze to be thinner.
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can't wait to see what you share next time!
They look so delicious! I'll definitely have to bookmark this recipe and give it a try sometime, thank you for sharing!
Thanks Hannah. Just trying to spoil my food allergy kids. Let me know how it goes. If you need help about the recipe, don't hesitate to ask.