Peach "Doughnuts" with Lemon Almond Frosting and Lavender "Sprinkles"

It has been at least 10 years since I have eaten a real doughnut.  Can you believe it?  I think it was a crispy cream back in high school, as I loved those things.  I remember  when they first opened one in my neck of the woods, and it was the talk of the town.  I remember standing in line there for about a half hour, since it was very popular, then walking in and them handing me a free, fresh glazed warm doughnut.  It was pretty amazing tasting at the time, soft and sweet, a little crispy on the outside.

I suppose since I started to eat healthy I have just had doughnuts on the no no list.  Although, with all of the yummy baked vegan doughnut recipes I have been seeing lately, I might just have to buy myeslf a pan and try making a more healthful version of a real doughnut.  But until then, I am in love with doughnut peaches. 

Every year when the stone fruits come into season I get excited, and peaches are no exception.  The doughnut peach variety are delicious, and I have to say at this point, I enjoy eating them much more than a real doughnut and they don't come with the guilt.  I was biting into one the other day, the juicy peach insides dripping down my face when I thought, hey, why not frost it like a doughnut!

I whipped up a raw lemon almond frosting, which I knew would be perfect a top the cute little peaches.  They were cute with just the frosting, but I decided that in order to be doughnuts, they needed sprinkles as well.  So some fragrant dried lavender would do the trick! 

I have to say, I liked them better than regular doughnuts, and they were nice and light on a hot day.  The lavender was fragrant as I took a bite, and the lemon almond scented silky cream was the perfect accompaniment to the sweet ripe peach!  Who would have thought you could have your doughnut and eat it too!

Peach "Doughnuts" with Lemon Almond Frosting and Lavender "Sprinkles"
Makes 8


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

3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
2 tablespoons maple syrup
1 teaspoon pure vanilla extract and seeds of a vanilla bean (optional)
1 tsp pure almond extract
1/4 cup coconut oil (warmed to liquid)


8 Organic doughnut peaches
2 Tbsp dried lavender flowers


To make frosting, drain almonds and cashews and blend all ingredients until smooth in a food processor, then scrape into a bowl and set in the freezer about 30 minutes until a frosting consistency. Place frosting in a pastry bag and pipe on the tops of the peaches. Sprinkle with lavender flowers for "sprinkles".