Description
Soft and fluffy baked strawberry donuts made with fresh purée, naturally gluten-free and vegan, topped with a light fruity glaze.
Ingredients
Strawberry Purée:
- 2 ⅓ cups fresh strawberries, hulled and quartered
Donuts:
- 1 cup strawberry purée
- 2/3 cup cane sugar
- 1/4 cup avocado oil (or melted coconut oil)
- 1 tsp vanilla extract
- 2 cups almond flour
- 2/3 cup potato starch
- 1/4 cup arrowroot starch
- 2 tsp baking powder
- 1/4 tsp sea salt
Glaze:
- 1–1 1/4 cup powdered sugar
- 3 tbsp strawberry purée
- 1/4 tsp vanilla extract
- Pinch sea salt
Instructions
- Blend strawberries into a smooth purée.
- Preheat oven to 350°F (175°C) and grease a donut pan.
- Mix strawberry purée, sugar, oil, and vanilla in a bowl.
- In another bowl, combine almond flour, starches, baking powder, and salt.
- Add dry ingredients to wet and mix into a smooth batter.
- Fill donut molds about 3/4 full.
- Bake for 18–22 minutes until set.
- Cool completely on a rack.
- Mix glaze ingredients until smooth.
- Dip donuts into glaze and let set before serving.
Notes
- Use ripe strawberries for the best flavor.
- Let donuts cool fully before glazing to prevent melting.
- Adjust glaze thickness by adding more sugar or purée.
- Prep Time: 15 minutes
- Cook Time: 20 minutes