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
- 1 cup (130g) whole-wheat pastry flour
- 1/4 cup (40g) coconut sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (118ml) low-fat buttermilk
- 1 large egg
- 1 tablespoon avocado oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (76g) sliced fresh strawberries, finely chopped
- 1/3 cup (39g) powdered sugar
- 2 teaspoons 2% milk or oat milk
- 1/4 cup (8 g) freeze-dried strawberries, crushed
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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