Woodstock Non-GMO Organic Kosher Powdered Sugar Description
- Kosher
- Organic
- Non-GMO
- Vegan
- Naturally White Super Fine Crystals
- The Finishing Touch
Eat Because It's Good! It all started for us over 25 years ago, when we began selling natural and organic foods with the belief that good food came from simple ingredients farmed from sources you could trust. Today, there are a lot of food choices out there but our belief remains the same. Keep it simple and eat because it's good!
Free Of
GMO
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 0.25 Cup 30 g
Servings per Container: About 15
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 30 g | 10% |
|
| Sugars | 29 g | |
|
| Protein | 0 g | |
|
Other Ingredients: Organic cane sugar and organic cornstarch (3%)
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Gluten-Free Lemon-Lavender Donuts (Vegan)
[vc_row][vc_column][vc_column_text]These lemon- and lavender-infused donuts feel like a bright, sunny morning captured in pastry form. Floral without being fussy and brightened with fresh citrus, they’re tender, aromatic and just sweet enough. Baked (not fried) and made vegan and gluten-free, this homemade donuts recipe leans light and elegant, with a lemony glaze that adds a cheerful finishing touch. They’re perfect for brunch, tea breaks or anytime you want something a little special.
Gluten-Free Lemon-Lavender Donuts (Vegan)
Lemon-Lavender Sugar
- 1/2 cup Wholesome Organic Turbinado Sugar
- 2 tsp. Frontier Co-op Organic Dried Lavender
- 3 tsp. lemon zest
Donuts
- 2 cups King Arthur Baking Company Gluten-Free Measure-for-Measure Flour
- 1 Tbsp. Bob's Red Mill Baking Powder
- 1/2 cup lemon-lavender sugar (from above)
- 1 cup Native Forest Organic Coconut Milk
- 1/3 cup Wildly Organic Refined Coconut Oil (melted)
- 1/4 cup Butternut Mountain Farm Maple Syrup
- 1 tsp. Frontier Co-op Vanilla Extract
Lemon Icing
- 2 cups Woodstock Organic Powdered Sugar
- 3 tsp. lemon zest
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. Native Forest Organic Coconut Milk
- For lemon-lavender sugar, in food processor, add sugar, lemon zest and dried lavender and pulse until mixture is well combined. Set aside.
- Preheat oven to 350 degrees F. Lightly grease 12-welled donut pan.
- In large bowl, whisk together flour, baking powder and lemon-lavender sugar.
- Add coconut milk, melted coconut oil, maple syrup and vanilla extract. Mix until just combined and smooth. (Note: Batter should have a thick, pancake-like consistency.)
- Fill each donut well about ¾ full with batter.
- Bake 15 minutes, or until toothpick inserted into a donut comes out clean.
- Remove from oven and let donuts cool slightly before transferring them to cooling rack.
- For icing, in medium bowl, whisk together powdered sugar, lemon zest, lemon juice and coconut milk until smooth glaze forms.
- To glaze donuts, dip the cooled donuts into the lemon icing, allowing any excess to drip off. Place them back on the cooling rack and let the icing set until firm.
These donuts are best enjoyed fresh. They can be stored in an airtight container for a few days, but for best texture, store them without icing and glaze them just before serving.
Grab the goods for your next bake (and beyond) from Vitacost.
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