Indulge in the BEST Gluten-Free Baked Strawberry Donuts with Glaze. Perfect for a delicious and guilt-free treat!
Delicious Gluten-Free Baked Strawberry Donuts with Sweet Glaze
Indulge in the delicious taste of Gluten-Free Baked Strawberry Donuts with a delightful strawberry glaze. These light and spongy donuts are made with almond and cassava flour, sweetened naturally with strawberries, maple syrup, and cane sugar. The secret to the fresh strawberry flavor is a quick strawberry sauce made from fresh or frozen strawberries. Perfect for special occasions, these homemade donuts are sure to be a crowd-pleaser.
Each bite of these donuts offers a burst of sweet strawberry flavor, topped with a luscious strawberry frosting made from fresh strawberry puree. Dive into strawberry season with this easy-to-follow recipe that will please everyone, regardless of any gluten allergies. Enjoy the goodness of fresh strawberries in every bite of these delectable baked treats!
Indulge in Sweet Bliss: Heavenly Gluten-Free Strawberry Donuts with a Tempting Glaze
I’m excited to show you how to make healthier strawberry glazed donuts that taste like they’re actually made from real strawberries these light and spongy baked Donuts are gluten-free with almond and cassava flour they’re naturally sweetened with strawberries maple syrup and cane sugar the secret to the fresh.
And delicious strawberry flavor is a quick strawberry sauce that’s made from fresh or frozen strawberries hello there my name is Nicole Bonia and I am so glad you’re here if you love healthier all natural recipes like I do then you are in the right place we’re going to begin by making this very easy strawberry sauce so we’re going to start with two.
Cups of either fresh or frozen strawberries and then we’re going to bring our saucepan over medium heat and then simply pour in our fruit and for a little natural sweetness we’re going to add 2 tbspoon of maple syrup and 1 teaspoon of lemon juice 1 teaspoon of vanilla extract and two pinches of salt then we want to bring it to a low simmer.
And I’m going to go ahead and add my lid just to help speed that up so after about a minute I can tell that it’s come to a low simmer so I’m going to go ahead and just give it a quick stir and then I’ll let it continue to simmer but then come in and stir it about every minute until the fruit is soft well it’s been about 5 minutes and I can tell that the.
Fruit is nice and soft now you can use a fork or a potato masher or I’m going to use my pastry cutter and go in and just smash the fruit and now to let the sauce thicken up a little bit more I’m going to let it simmer uncovered for 5 more minutes my sauce has been simmering for 5 minutes you can see how it’s gotten nice and.
Thick so I’m going to go ahead and turn off my heat and this will thicken even more once it cools I’m going to pour it into the chopper cup that comes with my immersion blender but you could use any upright blender or food processor and then I’ll simply put on the lid and blend it until it’s smooth now I’ll carefully transfer it to.
A bowl and now put the sauce into the fridge to allow it to cool to make our strawberry doughnut batter we’re going to start with a mediumsized mixing bowl bow and then we’ll add our wet ingredients which includes two eggs 13 a cup of our delicious strawberry sauce a thir a cup of cane sugar a four a cup of sour cream and this is going to make the.
Donuts extra moist and yummy and 1 four a cup of coconut oil but you can use any oil that you like 2 taspo of vanilla extract and this is optional you can add a few drops of some all natural food coloring just to give the donuts that strawberry color and then we’re just going to whisk these together until they’re well combined next we can add.
Our dry ingredients which includes 1 and 1/2 cups of almond flour 1/3 a cup of cassava flour and this is different than tapioca flour or tapioca starch and this helps to give the doughnuts their really light spongy texture and then I have half a teaspoon of baking powder half a teaspoon of baking soda and half a teaspoon of salt and then we’ll just.
Gently whisk these together until well combined now I have this thick and beautiful doughnut batter that smells delicious for baking the donuts I love using these silicone donut dut molds and I love these in particular because the center shaft is a little bit higher than the rest of the tray which gives you a really clean Center in the middle of.
Your dut so I’m going to start by lightly spraying these with some non-stick and then I’ll use my thir cup batter scoop and scoop out about a four a cup of batter and then I’ll just spread this around inside of the doughnut mold or you can also just pick up your bowl and then scoop the dough right into the mold now once you have.
All the batter into your molds you can go back if needed and help redistribute some of the batter so that they’re all filled evenly and then to help spread the batter evenly inside the mold you want to go ahead and just lift it up and tap it down on your counter and this will help get rid of any air bubbles and help evenly spread the.
Batter well these look gorgeous and they’re ready to go into a 350° oven for about 18 to 20 minutes or until the sides are just barely starting to turn a light golden brown and a toothpick comes out clean now to make our very simple strawberry glaze that’s going to go on top of our Donuts we’re going to start with a small mixing bowl and then I’m.
Going to add 3 tbspoon of our strawberry sauce and you’ll most likely have some extra sauce which you can thank me for cuz this is delicious as a spread or as a jam or as an ice cream topping then I’m going to add one cup of powdered cane sugar then we’ll simply whisk these together until it’s well combined and smooth now it might not seem like it at.
First but it will all incorporate now I have a very pourable and sticky and delicious strawberry glaz might need a quality control pinky test oh man that is so good it’s so perfect balance of Tangy and sweet now we can set this aside until our Donuts are baked and cooled well here are donuts I.
Allowed to bake and they are gorgeous I took them out of the oven and then allowed them to cool completely on my counter you can already tell how light and spongy they are now for the best part which is icing the top of our Donuts you can do one of two ways you can take your doughnut and turn it upside down you can just dip the.
Doughnut down into the glaze I like to push it down so it gets all the way around gently lift it up shake off any excess and place it back on our rack but you can also just come in with a spoon and then spread it right over the top of the doughnut and then it will naturally start to run down the sides which gives.
You those really beautiful drips and then once you’ve I all the donuts you can enjoy them right away if you’re impatient like me or you can allow them to sit on the counter or even in the fridge to allow the icing to set that is so delicious that is an incredible burst of.
Fresh strawberry flavor the doughnut just has a light and spongy texture to it and has the perfect amount of sweetness that is balanced with the sweetness of the glaze on top and I love just having those fresh strawberry Beres in the glaze and the doughnut that taste so fresh and so real and so satisfying and I love that these Donuts are baked.
In not deep fried and the hint of that coconut oil is delicious of course these are a treat so they need to be eaten in moderation but I love knowing that I’m eating something with clean natural ingredients which means I’m going to feel just as good even after I eat it and they have a fraction of the sugar of their traditional counterart but in my.
Opinion way more flavor and way more satisfying well thank you so much for hanging out with me today in my kitchen I’ve included a link to the full recipe and it’s in the video description below which is on my website gum.com and I also invite you to like And subscribe to my channel and if you know someone else who you think would love this recipe.
Please share this video with them and I cannot wait to have you join me again in my kitchen
