Vegan Gluten Free Recipe 🥣

125gr dairy-free margarine
250gr caster sugar
3 lemons
125gr ground almonds
90gr gluten-free plain floor
75gr polenta
1 1/2 tsp bicarbonate soda
1 tsp baking powder
250ml soya yougurt
1 1/2 tbsp cornflour
30gr granulated sugar
For the lemon glaze: 4tbsp lemon juice + 400gr icing sugar
Makes 12

Pre heat the oven 180C.
Cream together margarine + 190gr caster sugar until fluffy.
Zest the lemon and add to the mix.
Stir the almonds flour, polenta, bicarbonate, baking powder, yogurt, margarine and whisk all good.
Juice one of the zest lemons and mix with the cornflour.
Juice another lemon and heat in saucepan with the granulated sugar before adding the lemon juice and cornflour mixture, whisking good and add to the mixture.
Using the greased donut tray, put around 1 tbsp of the mixture into each ring, bake for 15′, leave to cool.
Zest the remain lemon with the caster sugar (60gr) to make candy peel.
To make glaze, juice the lemon and add 4tbsp of lemon juice, icing and mix well, spoon over the donuts and sprinkle the candied lemon peel.