These baked, whole-grain donuts include chopped fresh strawberries, a drizzle of icing, and sweet-tart dehydrated strawberry dust. When finished, they’ll look and taste every bit as good as those tempting sugar bombs in the pastry case.
Active time: 15 minutes Total time: 1 hour
Strawberries and Cream Baked Donuts Ingredients Directions Preheat the oven to 425° (218°C). Coat a standard 6-well (1/3 cup/79ml) donut pan with cooking spray. In a large bowl, whisk together the pastry flour, coconut sugar, baking powder, cinnamon and salt. In a medium bowl, whisk the buttermilk, egg and oil. Add the buttermilk mixture to the flour mixture and stir with a rubber spatula until just combined. Fold in the strawberries. Do not over-mix, or the donuts become tough. Divide the batter into the prepared pan and press it down into the donut molds evenly. Bake until golden brown and a toothpick inserted into the donuts comes out clean, 8–10 minutes. Let the donuts cool in the pan for 10 minutes and then transfer them to a rack to cool completely. Sift the powdered sugar into a small bowl. Add the milk and stir to create a thick glaze. Place the donuts on a plate, bottom side up, and drizzle with the glaze. Sprinkle with the crushed freeze-dried strawberries and serve. Serves: 6 | Serving Size: 1 donut Nutrition (per serving): Calories: 199; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 33mg; Sodium: 194mg; Carbohydrate: 36g; Dietary Fiber: 3g; Sugar: 20g; Protein: 5g
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