Blood Orange Poppy Seed Donuts

Blood Orange Poppy Seed Donuts
makes 12


donut batter

2 cups white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon sea salt or Himalayan pink salt

1 cup coconut palm sugar

1 cup unsweetened non-dairy yogurt
(NOTE: if yogurt contains thickeners use 3/4 cup yogurt plus 1/4 cup unsweetened non-dairy milk)

1/2 cup extra virgin olive oil

1/4 cup blood orange juice

grated zest of 1 blood orange

2 tablespoons poppy seeds

whipped coconut cream

1 can of full fat coconut milk chilled overnight

2 tablespoons coconut palm sugar

blood orange glaze

1/4 cup blood orange juice

1/4 cup maple syrup or agave

1/8 teaspoon agar agar powder

Preheat oven to 350˚F. Grease donut pans well with coconut oil or vegan shortening

Sift together flour, baking powder, salt, and sugar. Whisk together yogurt, oil, juice, and zest. Add wet mixture and poppy seeds to dry mixture and stir together until evenly incorporated. Fill donut pans about 3/4 full.

Bake on center rack for 17-20 minutes. Donuts are ready when golden brown and toothpick comes out clean. Remove from oven and tap donuts out onto cooling rack. Allow them to cook to room temperature.

Make whipped coconut cream but scooping out thick coconut cream from chilled can, leaving water behind. Whip cream and sugar with a hand mixer until light a fluffy. Frost donuts with whipped coconut cream.

Make blood orange glaze by whisking juice, sweetener and agar agar together in a saucepan. Heat mixture until it bubbles, whisking constantly, about 3-5 minutes. Pour into shallow dish. Allow it to set up for about 10 minutes. You don't want it to fully set and become firm. It is ready when when thick but still pourable. If glaze get too firm, simply reheat it to soften. Dip donuts into glaze and sprinkle tops with poppy seeds and blood orange zest.

Serve at room temperature. Refrigerate left overs in a covered container for up to 3 days. Unfrosted donuts can be kept at room temperature in covered container for up to a week.