healthy-ish lemon rose donuts

Are you guys all about shedding the December pounds this month? Or at least pretending to care a bit more about health for the next couple of weeks before V-day hits? Me too, kinda.

But donuts are one of those things. Like, HOW can you pass up a gourmet donut? Tim Hortons or Dunkin Donuts, I could pass up easily. But these days gourmet donut shops are the new gourmet cupcake shop, aka they're errrwhere. And incredible.

Montrealers are lucky to have Léché, Trou de Beigne, Chez Boris, Saint Donut, and Crémy to meet all of our donut dreams, but every once and a while I make a healthier donut from home.

Healthy, is of course a relative term. I'm not a fan of diets, I LOVE FOOD (caps absolutely necessary), and I believe whole food and real ingredients are our friends. But these are not deep fried, have limited sugar, and I use yogurt in the glaze instead of butter.

To start with you'll need a donut pan, because these are baked, not fried. I use this pan, but you can also find them here. I bought mine three years ago and have use it countless times, so definitely worth the $16.


½ cup lemon yogurt (I strongly suggest Liberté 2.9%)
½ cup sugar
½ cup canola oil
1 tsp rose water
3 eggs
/ whisk all together

1 cup unbleached flour
½ ground almonds or cashews
2 tsp baking powder 
/ whisk all together, then add to wet ingredients 

Put batter in donut pan and bake @ 350 for 20 minutes or until done. makes 1 dozen donuts.

Once cooled, you can either roll the donuts in some lemon sugar (combine lemon zest with white sugar) or glaze with a lemon yogurt glaze (start with ¼ cup of lemon yogurt and add ¼ icing sugar or more until you like the consistency) 

You can also roll dough into balls and make Timbits!


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