Banana Lemon Doughnuts

1. Preheat your oven to 180C and lightly grease a silicone donut tray.
2. In a large jug, combine plant milk and lemon juice, stir and set aside for 10 minutes.
3. In the meantime, mix the flour, baking powder and salt in a large mixing bowl.
4. Add the mashed banana, agave syrup, melted coconut oil and vanilla extract to the plant milk and stir thoroughly.
5. Gently whisk the wet ingredients into the flour bowl until well combined. Divide the batter between 6 donut holes of the silicone tray and transfer it to the fully preheated oven for 15-18 minutes or until golden.
6. Remove them from the oven and let them cool, down completely before adding the glaze.
7. To create the glaze, whisk together the sugar, vanilla extract and aquafaba with an electric whisk until smooth. Dip each donut into the glaze and allow for them to rest for 1 hour for the
   glaze to harden.

Share the donuts with friends and family and enjoy them alongside a cuppa!

Chef’s tipp: If you’re not a fan of banana, then replace it with a “flax egg”, made with 1 tablespoon milled flaxseeds and 3 tablespoons water.