Paleo STRAWBERRY DONUTS! When you have someone make a request for a certain flavor of donut, you certainly want to try and make that happen.
The request was a strawberry donut and although we opted for a crunchy topping of strawberries instead of a gooey glaze, I think this little gem is pretty “strawberry forward” and has such a burst of strawberry flavor, you’re certainly not going to miss the glaze! Not to mention, the pretty pink color of these strawberry donuts is just so cute!
I wanted these paleo strawberry donuts to taste like strawberries! So, I made some strawberry infused milk instead of just regular almond milk to use. It’s certainly optional, but worth the taste if you’re really looking for the strawberry flavor to come through.
How about a fun “chocolatey” variation? oh yah! For the deliciousness pictured above, do the following:
🍓in a double boiler over low heat, melt 1½ cups of dark chocolate chips & 4 tsps coconut oil. Whisk until incorporated & smooth
🍓while chocolate melts, place a cooling rack over parchment paper
🍓place one cooled donut in melted chocolate & coat completely, using a spatula to cover the top of the donut
🍓using a fork, slide it under the donut & lift out. Let the excess chocolate drip off, then place on the prepared rack. Repeat with remaining donuts, working quickly. The chocolate will begin to cool & won’t be as easy to work with. Sprinkle with crushed freeze dried strawberries if desired
🍓TIP 1: to keep donut from sticking to the rack: once chocolate has barely set and not dripping, use a small spatula or thin butter knife to move donut to a “clean spot” on the rack
🍓TIP 2: use any remaining melted chocolate to dip WHOLE STRAWBERRIES in. O r drizzle over the top of donuts. You can also spread it on parchment paper, then sprinkle with chopped nuts, shredded coconut, hemp seeds. Whatever you like to pair with chocolate & you’ve got some dark bark for later! No need to waste any of that chocolaty goodness.
🍓TIP 3: once donuts are completely set, move to a serving plate or decorative platter. Serve with fresh strawberries & napkins…deliciously messy finger food!
strawberry blush donutsCourse: DessertDifficulty: Easy
1 cup cassava flour
1 tsp baking powder
¼ tsp fine sea salt
2 tbsp coconut sugar
¼ cup grass fed butter, softened (or ghee)
¼ cup maple syrup, room temperature
¾ cup strawberry almond milk*, room temperature
1 tsp vanilla
1 egg, room temperature
1 cup crushed freeze dried strawberries (optional add in)
- topping ingredients
2 tbsp butter, melted in a small bowl (or ghee)
½ cup freeze dried strawberries + 2 T
- In a medium sized bowl, whisk together the cassava flour, baking powder and salt – set aside.
- In a separate medium sized bowl, add softened butter & coconut sugar and mix until fluffy with an electric mixer. Add maple syrup, strawberry coconut milk, vanilla & egg to butter mixture and mix till well combined.
- Add flour mixture to liquid and mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray. If adding freeze dried strawberries, stir them in now until combined.
- We use a plastic bag with the tip cut off to pipe our batter into our donut maker, you can also use a pastry bag. Fill with batter and prep your donut maker or donut pan and bake according to the manufacturer’s instructions. Our Babycakes donut maker takes about 4½ minutes to cook ours up, baking in oven trays will take longer, usually around 12-15 mins.
- Remove cooked donuts to a cooling rack and let cool completely before coating.
- While donuts are cooling, place ½ cup of the freeze dried strawberries in a spice grinder or small food processor. Pulverize until you have pink, powdery consistency. With the remaining 2 T of freeze dried strawberries, simply crush with the back of a spoon (or even your finger) in a small bowl until you have small crumbs and set aside. This will be the crushed final topping on your donut.
- Once donuts are cool, place one donut at a time in a bowl with pink powder and lightly toss to give it a light pink dusting. Place back on the cooling rack and repeat with remaining donuts.
- Using a small pastry brush, lightly coat the top of one donut with melted butter and then quickly place the coated side into the bowl of strawberry pieces and then place back on the cooling rack. Repeat with remaining donuts.
- We got about 14-16 donuts, but this will vary depending on your donut maker or baking tray.
- *to make strawberry coconut milk, place 1 cup of full fat milk into a small saucepan and add 1 cup of freeze dried strawberries. Heat over medium heat until boiling, reduce heat and simmer for 5 minutes. Remove from heat, place lid on pan and let it steep for 20 minutes. Once steeping is done, strain through a fine mesh sieve. You should have ¾ cup strawberry milk! You can reserve the strawberries in the strainer for a smoothie!!