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Lemon Chia Seed Donuts

November 17, 2018 |

I like lemon poppy seed anything and saw some donuts on Pinterest. Well I got to thinking I wasn’t quite sure about poppy seed being that healthy but I knew chia seeds were. So I thought hey why not?  I love donuts soo much but also don’t like very sweet foods. The recipe I came up with was awesome not too sweet but sweet enough. This recipe I found was a regular recipe if you have no limits that recipe credit goes to  Baker by Nature. The icing on these look a little heavy for me so I did a little different one. I’m vegan and I saw this recipe and thought “I can vegan that.” And I did the results are in.

They are perfect!! The Chia Seeds where perfect they tasted exactly as poppy seeds with that little bite. Yum!! A touch of lemon with just the right amount of sweetness. Sweet baby Jesus these where super yummy!

I used my Keliwa Silicon Donut Baking Pan and it worked perfect. They baked evenly and came right out of the pan no spray needed. I loved how light weight this pan is and I am slowly moving towards the silicon pans, they are awesome. It was my first time baking in it and it did not have that odor you typically get. These donuts were the perfect size also so I have no issue with the size.

Lemon Chia Seed Donuts

    • 1 1/4 cups all purpose flour
    • 1 1/4 tsp baking powder
    • 1/2 tsp salt
    • 3 Tbsp poppy seeds
    • 1/2 cup granulated sugar
    • 1 tsp lemon zest
    • 2 1/2 Tbsp vegan butter, melted
    • 1 chai egg (1 Tbsp ground chai seed & 3 Tbsp water mixed together and set aside to thicken)
    • 1 tsp vanilla extract
  • 1/4 cup almond milk


    • 1 1/4 cups confectioners’ sugar
    • 1 Tbsp lemon juice
  • 1 Tbsp almond milk or a little more for the consistency you like

Preheat oven to 350 degrees.

In a small bowl whisk together flour, baking powder, salt, and poppy seeds; set aside.

In a large bowl combine the granulated sugar and lemon zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted butter and beat until combined. Add in the egg and vanilla; beat well. Stir in milk.

Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.

Spoon the thick batter into the molds of your prepared pan, filling each mold up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.

Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling wrack.

For the Glaze:

In a wide, shallow dish combine juice and sugar, and whisk to combine. Let set a few minutes, and drizzle over donuts. You probably should let them cool but in my house we eat them right of the oven. lol

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