grain-free strawberry donuts.

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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


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cassava flour, almond flour, flax seed, baking powder and salt.
  3. Whisk together until combined.
  4. Add eggs, almond milk, coconut sugar and vanilla and whisk until combined.
  5. Add melted coconut oil and fold in until batter is smooth.
  6. Gently fold in diced strawberries.
  7. Disperse batter into a greased donut pan –  you can fill up all the way because they will rise but not overflow.
  8. Bake for 18-20 minutes until toothpick or knife comes clean.
  9. Cool on a wire rack.


For the glaze: 

  • 1/4 cup diced strawberries
  • juice from 1/2 lemon
  • 1 & 1/2 cup powdered sugar


  1. Place strawberries and lemon juice into a small sauce pan.
  2. Bring to a simmer and let strawberries liquefy.
  3. 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!
  4. 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.
  5. Dip cooled donuts into the glazed, and put back on the wire rack.
  6. Immediately sprinkle your choice of sprinkles onto each donut before glaze hardens.
  7. Serve!

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! 


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