Raw Lemon Lavender Doughnuts

I decided last weekend that it had been far too long since I had made raw doughnuts.  I was craving them bad...and so, not being one to ignore cravings I got to work making some. It was not hard to decide what flavor, I was dreaming of fragrant lemon cake for the doughnuts, topped with a creamy frosting. Not just lemon though, lemon lavender, since it is one of my favorite flavor combinations.  

There is something about lemon and lavender together that makes me happy, the aroma is beautiful. I wanted the dough to be buttery, smooth and light, so I used a combination of almond and coconut flour.  It seriously makes the most deliciously sweet dough.  I added plenty of lemon flavor in the form of juice and zest, to make it very present.  Also, I added some du Terra lavender essential oil and lavender flowers.  It was a beautiful dough, and delicious...I could not stop sampling it.  

They smelled amazing while dehydrating, lavender and lemon perfuming my kitchen.  Once they had cooled I almost frosted them with plain vanilla frosting but instead decided to repeat the flavors in the cake part which was the right choice.  They looked super girly with the light lavender colored frosting, flowers and pale lemon cake, but the way I devoured the first one was not girly at all...they were so good.  I was definately in my happy place at that moment.

Raw Lemon Lavender Doughnuts
Makes 12

Doughnuts:
2 1/2 cups raw almond meal

2 1/2 cups dried shredded unsweetened coconut

1 cup sprouted buckwheat flour or additional coconut

2 Tbsp lemon zest

1/4 cup lemon juice
1/4 tsp sea salt
1 tsp pure vanilla extract
2/3 cup raw coconut nectar

2 drops du Terra lavender essential oil

1 Tbsp dried lavender flowers

Frosting:
3/4 cup raw cashew pieces (preferably soaked overnight)
2 Tbsp coconut water
2 Tbsp lemon juice
1 Tbsp lemon zest

1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw coconut nectar, raw agave nectar or raw honey
1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean
2 drops du Terra lavender essential oil
1/4 cup raw coconut oil (warmed to liquid)
a few drops natural purple food coloring
dried lavender flowers for garnish

For the doughnuts, combine the almond meal, coconut, buckwheat flour, and sea salt in the food processor and process until finely ground like flour (but not too long or it will turn to nut butter). Add the lemon juice and zest, vanilla, coconut nectar, and lavender oil and process until smooth. Stir in lavender flowers until evenly blended.  Form batter into 12 doughnuts on a lined dehydrator sheet. Dehydrate at 115 for about 8 hours, or until dry but still soft. 
For the frosting, combine the cashews, coconut water, lemon juice and zest, coconut, coconut nectar, sea salt, vanilla, lavender oil and process until smooth.  With the motor running, add the coconut oil and process until blended.  Add the food coloring and process until evenly colored. Place the frosting in a bowl and put it in the freezer for  about 30 minutes to an hour (depending on how warm it has gotten) until it is chilled to frosting like consistency.  Once chilled, place in a pastry bag (or plastic ziplock with the corner cut off) and pipe onto doughnuts.  Sprinkle with dried lavender and serve!