Baked lemon and Rooibos donuts

When life gives you lemons, add some tea!

For health conscious consumers, this recipe is ideal as you can still enjoy a sweet treat without any guilt. These baked lemon and Rooibos donuts are gluten and dairy free. With the subtle Rooibos flavour, these donuts make a quick and tasty dessert using ingredients you would find in a basic pantry.

Some tips for these baked lemon and Rooibos donuts:

  • Using oat flour will give you a fluffy and light texture on the palate. Oat flour offers significantly more nutritional benefits than regular flour. It helps control blood sugar levels, reduces the risk of heart disease, improves digestive health and skin health.
  • If you want a richer lemon taste, use fresh lemon juice when making the glaze.
  • Make sure the Rooibos is completely cooled down before adding it to the batter.
  • Baking the donuts for more than 16 minutes will cause the donuts to be dense in texture.


  • 1 ½ cup gluten free flour (with Xanthan Gum)
  • ½ cup oat or almond flour
  • 1 ½ tsp cinnamon powder
  • ⅓ tsp nutmeg powder
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup brown sugar
  • ¼ tsp salt
  • 3 eggs
  • ⅓ cup brewed of your favourite Sunbird Rooibos flavour
  • ⅓ cup mashed bananas
  • 2 tsp vanilla extract

For the glaze:

  • 2 cups icing or powdered sugar (sifted)
  • 3-4 tbsp lemon juice (preferably fresh)
  • 2 lemons zest (optional)


  • Preheat your oven to 175℃. Grease your donut tray with grease proof spray and set aside. Steep the Sunbird Rooibos tea bags of your choice in a hot cup of water for roughly 10 minutes and set aside to cool down.
  • Meanwhile, in a large bowl, combine your gluten free flour, oat flour, cinnamon and nutmeg, and whisk to combine. Then add in the baking powder, baking soda and salt, and whisk again.
  • In a separate bowl, whisk together the eggs and the sugar for roughly 2 minutes until they are nice and fluffy. Then add in the cooled Rooibos, vanilla extract and mashed bananas. You can use a hand blender to make sure all the wet ingredients are smooth.
  • Then add the dry to wet ingredients and stir well with a wooden spatula.
  • Place the batter into a piping bag and trim the top and then fill your donut tray to about ¾ of the way full.
  • Bake for 13-14 minutes (no longer than 16).
  • Take them out of the oven and set aside to cool down completely.
  • While the donuts are cooling, in a small bowl, use a spoon to mix the sifted powdered sugar and lemon juice. If you want a thicker consistency, simply add more powdered sugar.
  • Top with some lemon zest and enjoy with a nice delicious cup of Sunbird Rooibos!
Baked lemon and Rooibos donut final product

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