Strawberry + Coconut Cream Doughnuts
Ingredients
- For the strawberry glaze
- 6 largestrawberries (the riper the better)
- ½ cup (120 ml)coconut cream
- ¼ cup (60 ml)coconut oil, melted
- 1 teaspoonmaple syrup
- For the doughnuts
- 1¾ cups (260 g)gluten-free all-purpose flour
- ½ cup (95 g)coconut palm sugar
- ¼ cup (35 g)crushed dried strawberries
- 1 tablespoonground flaxseed
- 1 teaspoonbaking powder
- 1 cup (240 ml)unsweetened nut milk (we prefer almond)
- ¼ cup (60 ml)coconut oil
- 1 teaspoonpure vanilla extract
- Dehydrated strawberries, for garnish
Method
- Make the strawberry glaze: In a blender, combine all the ingredients and blend until smooth. Chill the glaze in the fridge for at least 45 minutes or overnight.
- Make the doughnuts: Preheat the oven to 325°F (165°C). Lightly grease 12 doughnut molds and set aside.
- In a large bowl, combine the flour, sugar, dried strawberries, flaxseed, and baking powder. Set aside.
- In a small saucepan, gently warm the milk and oil over medium-low heat until the oil is melted and the milk is warm to the touch. Remove from the heat and stir in the vanilla.
- Fold the milk mixture into the dry ingredients and stir until smooth. Pour the batter into the prepared doughnut molds. Bake until golden and firm to the touch, 18 minutes.
- Allow the doughnuts to cool completely in the molds. Flip them over and gently tap the bottom of the molds with a spoon to ease the doughnuts from the pan. Use a spoon to drizzle the doughnuts with the strawberry glaze, sprinkle with the dehydrated strawberries, and serve.
Notes
Practicing self-love means connecting with compassion - embracing freedom, expansion, and balance. Let these doughnuts remind you that true love comes in many forms and is best enjoyed with an open heart.