- 1 3/4 cup fine almond flour
- 1/4 cup tapioca starch
- 1 Teaspoon baking powder
- pinch of sea salt
- 1 – 1.2 ounce package freeze dried strawberries, crushed into powder (yielding 1/2 cup)
- Optional: 1/2-1 Teaspoon dehydrated beet juice powder, for color
- 1 Tablespoon lemon zest, from 1 lemon
- 4 Tablespoons salted butter, melted, or coconut oil
- 1/4 cup honey
- 1/4 cup coconut milk
- 1 egg
- 1 Tablespoon vanilla extract
- 1/2 cup diced fresh strawberries, about 4, or 3 ounces
- 2 Tablespoons coconut butter
- 1 Tablespoon freshly squeezed lemon juice
- 3 Tablespoons Grade A amber maple syrup
- 2–4 Tablespoons water
- 1/4 cup powdered freeze dried strawberries, (half of the amount prepared above)
- Optional: 1/2 Teaspoon dehydrated beet juice for color
- Preheat the oven to 350ºF, and lightly grease a doughnut pan.
- In a medium sized mixing bowl, combine the almond flour, tapioca starch, baking powder, and pinch of sea salt. Measure out 3 Tablespoons from the 1/2 cup of powdered strawberries, reserving 1 Tablespoon to be ‘sprinkles’ on top of the doughnuts, and 1/4 cup for the frosting.
- Mix the 3 Tablespoons of powdered strawberries into the almond flour mixture along with the optional beet juice powder and lemon zest.
- In a small saucepan, melt the butter and honey together until just melted but not hot. Remove it from the heat and add the coconut milk, egg, and vanilla extract. Whisk together to combine. Don’t add the egg to the butter and honey if it’s hot or it will scramble the egg.
- Mix the butter mixture into the almond flour mixture until completely combined before folding in the diced strawberries.
- Portion half the batter into the 6 doughnut molds in your doughnut pan. Reserve the rest of the batter to make a second batch, or fill 2 pans for a total of 12 doughnuts.
- Bake for 8-12 minutes, or until lightly puffed and done in the center. Remove the pan from the oven and let the doughnuts cool for at least 20 minutes before carefully removing the doughnuts from the pan. Let the doughnuts continue to cool on a cooling rack as you make the glaze.
- To make the strawberry glaze, add all of the glaze ingredients starting with the lowest amount of water, including the reserved 1/4 cup strawberry powder into a small sauce pan placed over low heat. Stir the glaze while it melts until it’s completely emulsified, then remove it from the heat, add the remaining water only if necessary.
- Using a small spatula, spread the glaze over the cooled doughnuts. Then sprinkle the reserved 1 tablespoon of powdered strawberries over the top as ‘sprinkles’. Let the glaze set for 20 minutes or so, or serve right away with soft frosting