I’ve been playing around with the idea of baking with different flours – to satisfy the gluten-free people in the world! I found a fabulous flour called Cassava Flour. Cassava flour is actually Yuca, which is a dense and starchy root vegetable. It is ideal for gluten-free baking because, unlike other gluten-free flours, it is neutral in flavor and not grainy or gritty at all! I mixed cassava flour and almond flour to make these donuts because I LOVE almond flour, but the cassava flour balanced out the texture and taste. With the addition of fresh strawberries, these donuts are a WIN!
for the donuts:
- 1 & 1/2 cup cassava flour
- 1 cup almond flour
- 1/4 cup ground flax seed
- 1 teaspoon baking powder
- 1/3 cup coconut sugar
- 1/4 teaspoon salt
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 cup refined coconut oil, melted
- 1/2 cup fresh strawberries, diced small
- Preheat oven to 350 degrees.
- In a large bowl, combine cassava flour, almond flour, flax seed, baking powder and salt.
- Whisk together until combined.
- Add eggs, almond milk, coconut sugar and vanilla and whisk until combined.
- Add melted coconut oil and fold in until batter is smooth.
- Gently fold in diced strawberries.
- Disperse batter into a greased donut pan – you can fill up all the way because they will rise but not overflow.
- Bake for 18-20 minutes until toothpick or knife comes clean.
- Cool on a wire rack.
For the glaze:
- 1/4 cup diced strawberries
- juice from 1/2 lemon
- 1 & 1/2 cup powdered sugar
- Place strawberries and lemon juice into a small sauce pan.
- Bring to a simmer and let strawberries liquefy.
- Transfer to a strainer held over a bowl and, using a spoon or rubber spatula, press the strawberry mixture down to strain out any big lumps – all you want is the juice!
- Add powdered sugar to the strained strawberry mixture, 1/4 cup at a time (so you don’t make a huge mess), until you get a smooth, thick glaze that you can drizzle or dip your donuts into.
- Dip cooled donuts into the glazed, and put back on the wire rack.
- Immediately sprinkle your choice of sprinkles onto each donut before glaze hardens.
Note: These donuts will not last more than 1-2 days because of the fresh strawberries in the batter – if you want them to last longer, omit the strawberries in the batter and just use them for the glaze. OR you can use freeze dried strawberries for the flavor!