9
Feb

Strawberry Donuts (Nut/Grain/Dairy/Gluten Free)

strawberry-donuts

 

Love is in the air! And so is red food dye, gluten, and powdered sugar! You have all probably heard of the ill effects of food dyes (if not you can read some articles herehere, and here), but they continue to be used in festive treats around the US to provide those vibrant colors that lure kids in.

There’s so many natural ways to get color though! Just look at the curries that use spices to provide bright yellow or red hues or how a spinach smoothie can go  from green to purple when berries are added. So for my special Valentine’s Day treat for you all, I turned to the colors of nature to provide the symbolic color of love: red.

strawberry donuts vert

 

These donuts are nut and dairy free, perfect to send to school with your kiddos who attend nut-free classes. And they’re decorated with ground up freeze-dried strawberries, so you don’t have to worry about behavioral issues that can stem from the combination of sugar and fake food dyes! Let them get involved in the dipping process too for a fun craft day.

strawberry donuts close

 And because I think everything is better with chocolate, I melted some 85% dark chocolate and drizzled it on top!

Strawberry Chocolate Donuts by Against all Grain
SHARE THIS POST
Share on FacebookTweet about this on TwitterPin on PinterestShare on RedditGoogle+Digg thisBuffer this pageEmail to someone

Strawberry Donuts (Nut/Grain/Dairy/Gluten Free)

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 dozen

PREP TIME: 30 mins

COOK TIME: 20 mins TOTAL TIME: 50 mins

Ingredients:

Topping

Instructions:

  1. Preheat a doughnut maker. If using a doughnut pan, preheat the oven to 350F and grease the pan liberally with butter.
  2. Using a stand mixer or electric hand mixer, beat the eggs with the coconut oil on medium-high speed until creamy.
  3. Add the milk, honey, vinegar, and vanilla and beat again until combined.
  4. Using a fine mesh sieve or sifter, sift the remaining dry ingredients into the bowl. Beat on high until smooth.
  5. Scoop the batter into a large ziploc bag, seal the top, and snip one of the bottom corners.
  6. Pipe the batter into the doughnut mold, filling it completely.
  7. Cook until the doughnut machine indicator light goes off. For the oven, bake for 17 minutes. Remove the doughnuts and cool on a wire rack. Trim if necessary.

Make the glaze

  1. Mix the cacao butter, coconut butter, and honey in a shallow bowl. Place in the freezer for 5 minutes to thicken.
  2. Once the donuts are completely cooled, dip them in the glaze then dip the tops in the ground up strawberries.
  3. Place in the refrigerator for 20 minutes to allow the glaze to set.
* indicates required

  • Christine Real

    Hi Danielle, I just found your site. I tested positive for SIBO (Small Intestinal Bacterial Overgrowth) and have been on a strict diet for about a month. I’m constantly looking for new recipe sites and I’m so excited to find yours! I was wondering, do you have a recommended substitute for raw cacao/cocoa butter? According to BTVC and my list of illegals, cocoa and chocolate are listed as illegal. I’m so excited to try these donut recipes! Thanks, Christine

  • Sharla Kinman

    Several years ago over the Christmas holiday, my husband and I tried a winning prize recipe for no fry donuts. The donuts turned out wonderfully. Somehow in my memory, I thought we used a donut pan, but alas I discovered we used a donut cutter. I decided to give it a go anyway with mini bundt cake molds. We are so pleased with the results! This batter is delicious, and I think would work for pancakes or waffles, too, so I can’t wait to try. Thank you for sharing your gift, Danielle.

  • michele warch

    oven temp?

  • Mary

    How many calories are they? Just curious.