If you need a last minute treat for Christmas morning look no further. Last week I made Lindsey’s apple cider donuts and was so pleased with them I decided to riff on her recipe and make a gingerbread version for the holidays. These donuts are spongy and moist with a bright lemon flavor and plenty of ginger and spice to keep you warm and your digestion strong. This batter would also make a great cake or muffins served with lemon curd or coconut whipped cream. Wishing you all a Merry Christmas!
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Adapted from Dolly and Oatmeal
Makes 1 dozen
4 pasture raised eggs
½ cup coconut sugar
¼ cup unsulphured molasses
¼ cup plus 2 tablespoons olive oil
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 teaspoons freshly grated ginger
1 ½ cups almond meal
½ cup arrowroot powder
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon each ground nutmeg and cardamom
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
Preheat the oven to 350° F. Grease a donut pan with oil and set aside.
Combine the eggs, sugar, molasses, olive oil, vanilla, lemon zest and ginger in a medium bowl and whisk to combine. Add the dry ingredients and stir well until smooth.
Fill the donut molds, leaving a ¼ inch of space.
Bake for 12-15 minutes until the donuts spring back when touched and a toothpick inserted into the donut comes out clean.
Place a wet dish towel on a rimmed baking sheet and set the hot donut pan on top. The steam from the wet towel will help release the donuts from the pan. Allow to cool completely before running a knife around the edges of each donut and gently removing from the pan. Toss each donut in sugar.