Farm Family Recipes

• For the donuts:
• 1½ cups (180 g) flour
• ½ teaspoon (2 ½ ml) baking powder
• 1 teaspoon (5 ml) baking soda
• ¼ teaspoon (1 ¼ ml) salt
• egg replacer for 1 egg
• 2 tablespoons (30 g) vegan margarine
• 2 tablespoons (30 ml) canola oil
• 1 teaspoon (5 ml) vanilla extract
• 1 tablespoon (15 ml) lemon zest
• ⅓ cup (80 ml) date paste
• 5 ounces (142 g) almond milk
• ⅓ cup (50 g) fresh blueberries
• For the topping:
• 1 cup (100 g) powdered sugar
• 1 to 2 tablespoons (15 ml-30ml) lemon juice
• ¼ teaspoon (1 ¼ ml) lemon zest
• poppy seeds

For the donuts: Preheat oven to 400˚F (205˚C). Grease your donut pan. Set aside. Place flour, baking powder, baking soda, and salt in a large mixing bowl. Whisk together to fully combine. Add egg replacer, margarine, canola oil, and vanilla to a medium bowl. Whisk to combine. Whisk in lemon zest, milk and date paste. Pour wet ingredients into dry ingredients and stir just until all of the dry ingredients are moistened. There may be some lumps. Add the fresh blueberries and mix just slightly more to combine. Divide the mixture over the donut pan filling about ¾ full. Bake for 10-12 minutes or until donuts are golden brown and pass the clean toothpick test. For the topping: Place sugar, juice, and zest in a small bowl. Mix until smooth. Pour the glaze over cooled donuts. Sprinkle with poppy seeds.