Lemon Poppy Seed & Blueberry Glazed Donuts (Vegan)

For (V) Lemon Poppy Seed Donut:

• 1 1/4 cup Flour
• 1 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1/4 tsp. Salt
• 3 tsp. Poppy Seeds
• 1/3 cup Granulated Cane Sugar
• 3/4 cup Full-Fat Coconut Milk, canned
• 2 tbsp. Lemon Zest, about 2 lemons
• 2 tbsp. Extra Virgin Olive Oil
• 1 tsp. Vanilla

For (V) Blueberry Glaze:

• 1 tsp. Lemon Juice
• 1/4 cup Fresh Blueberries
• 3/4 cup  Powdered Sugar

For (V) Lemon Poppy Seed Donut:

1. Preheat oven to 350F.
2. In a mixing bowl, add together the flour, baking powder, salt, baking soda, lemon zest, poppy seeds, and granulated cane sugar. Mix until all ingredients well combined.
3. In a separate bowl, mix together the white cream of the canned coconut milk, lemon juice, extra virgin olive oil, and vanilla extract.
4. Using a hand-mixer or stand-mixer, add the coconut milk mixture into the flour mixture. Beat on medium speed until combined, about 1 minute. (Fold in 1 tbsp. extra virgin olive oil if you feel the batter is too thick)
5. Place the batter into a icing bag for an easier distribution. Evenly distribute the batter among 6 donut cavities that have been lightly greased with olive oil.
6. Bake the donuts for 10-12 minutes. Allow the donuts to cool in the pan for 10 minutes.

For (V) Blueberry Glaze:

1. In a small pot over medium heat, add together the fresh blueberries and lemon juice. Bring to a boil and then simmer for 2 minutes.
2. Using a fine-mesh strainer, pour the blueberry compote through it and press down with a spoon to release the liquids.
3. In a small bowl, place in the powdered sugar. A teaspoon at a time, add in the blueberry juice until it forms your desired thickness/color.
4. Once the donuts are cooled, either dip the donuts in the glaze or spoon the glaze on the donuts.