|YIELDS: 6 Servings||PREP TIME: 5 mins||COOK TIME: 20 mins||TOTAL TIME: 25 mins|
¾ cup almond flour
⅓ cup coconut flour
½ tsp baking powder
⅛ tsp sea salt
3 large eggs
3 tbsp pure maple syrup
3 tbsp melted coconut oil
1 lemon zested and juiced
1 tbsp chia seeds
1 tsp pure vanilla extract
6 strawberries, chopped
2 tbsp melted coconut oil
1 tbsp raw honey
¼ cup crushed freeze-dried strawberries, optional
Silicone donut pan
- Preheat oven to 350°F. Coast a 6-count silicone donut pan with cooking spray. Set aside.
- In a large mixing bowl, whisk together almond flour, coconut flour, baking soda and salt. Add remaining donut ingredients and whisk until smooth.
- Spoon or pip batter into donut pan. Bake until light in color and donuts spring back when pressed about 20 minutes. Let donuts cool in pan for 15 minutes. Then carefully remove from the mold. Place on a wire rack to cool.
- Meanwhile, prepare glaze: To a small saucepan, add strawberries, oil and honey; heat on medium for 3 minutes, until strawberries start to break down. Remove from heat and set aside to cool for 5 minutes. Transfer to a blender and puree until smooth. Spread on top of each donut and garnish with freeze dried berries (if using). Set aside to cool to room temperature.
Recipe adapted from: Clean Eating Mag