Gluten Free Strawberry Glazed Donuts (Dairy Free)
These baked gluten free donuts with a strawberry glaze are also dairy free and can be made refined sugar free. They are a healthy and delicious donut recipe that can be made year round!
Servings 8 donuts
Equipment
Ingredients
Donuts
- ¾ cup + 2 Tbs 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup olive oil*
- ¼ cup maple syrup
- ¼ cup yogurt of choice I use coconut yogurt
- 1 egg
- 1 teaspoon vanilla extract
Strawberry Glaze
- ¼ cup powdered sugar** sifted
- 1-2 tablespoon crushed freeze dried strawberries
- 1-2 tablespoon yogurt of choice
- 1- teaspoon tsp milk of choice
Cream Drizzle
- 1 tablespoon melted coconut oil
- 2 tablespoon yogurt of choice
Instructions
Donuts
- Preheat oven to 350F.
- Sift together the flours and then whisk in the salt and baking powder.
- in a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
- Add the dry to the wet and stir to combine.
- Grease a donut pan then pipe the batter into the pan. You will get 8-10 donuts (so you may have to bake in batches if you only have one pan, or you can make donut holes with the remaining batter).
- Bake the donuts for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out.
Strawberry Glaze
- Once donuts are fully cooled, mix together the powdered sugar and crushed strawberry powder in a wide bowl.
- Add the yogurt and mix to combine then add milk 1 teaspoon at a time. You want to an achieve a glaze that will stick to the donuts, but isn't too runny. It should be slightly runnier than yogurt.
- Dip the donuts into the glaze then place them back on a cooling rack to set. Pop them back in the fridge while you make the cream.
Cream Drizzle
- Stir together the melted coconut oil and yogurt until smooth. Add to a piping back or a small ziplock with the tip cut off.
- Drizzle the glaze over the donuts then pop them back in the fridge to set. Or eat immediately!
Notes
*if using melted butter or coconut oil, be sure all ingredients are room temperature.
**make your own refined sugar free version by blending 1 cup of coconut sugar with 1 tablespoon of tapioca starch.