Hello friends! I know it's a little late, but Happy National Donut Day! Eunice and I celebrated with these perfect summer donuts. (Perfect as in, healthy enough to not worry about any extra calories to burn for bikini season!) We are both lovers of donuts, so we had no problem falling in love with these cute pink delicious treats!
I must say that the tart and sweetness from the strawberries blend perfectly well with the coconut-ty goodness!
Take a stab at making these donuts or another healthy alternative this summer! I'm excited to share with you all some beautiful cake recipes throughout the beginning of this summer season, be excited friends! Until next time, xoxo.
recipe
strawberry coconut baked donuts// makes 15 donuts
prep time: 30 min
gluten free donut// bake at 350' for 12-14 minutes
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup almond flour/meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup granulated sugar
1/4 tsp salt
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup honey
2/3 cup strawberry puree
1/4 cup coconut oil, melted
1 cup almond milk
1/3 cup nonfat greek yogurt
1/2 cup shredded unsweetened coconut
1/2 cup diced strawberries
directions
Preheat oven to 350'. In one mixing bowl, combine three flours, baking powder, baking soda, granulated sugar, and salt. In a separate bowl, combine 2 eggs, vanilla extract, honey, coconut oil, almond milk, greek yogurt, and strawberries that have been processed in a blender. Add the dry ingredients into the wet ingredients in thirds and then fold in the diced strawberries and shredded coconut. Spoon or pipe in the donut batter into a baking donut pan just short of the edge. Bake for 12-14 minutes, or until it passes the toothpick test.
strawberry glaze
1/4 cup strawberry puree
1 Tbsp strawberry jam
2 Tbsp coconut oil, melted
2 Tbsp honey
3 Tbsp powdered sugar
directions
Combine ingredients with a fork or other mixing utensil. Dip cooled donuts into glaze, sprinkle the donuts with shredded coconut, and enjoy!