Happy Thursday! We are in the midst of a very summer-like weather pattern with high humidity and thunderstorms (some of them severe) pretty much every day. Summer-ing with kiddos gets challenging during these days and I find that it takes more creativity to keep everyone happy and engaged.
Now onto these donuts! Strawberries have been simply amazing this season, consistently sweet. I'm on a donut kick right now and I realized I did not have a strawberry donut recipe out. These ones took a couple of tries because using fruit pieces can be challenging with gluten-free baked goods, at least for me, to mantain consistency.
Here is the recipe I used:
Ingredients:
1 cup almond Bob's Red Mill almond flour
1/8 cup Bob's Red Mill tapioca flour
1/2 cup diced strawberries (small pieces)
2 scoops Vegan Smart pea protein powder
1 tsp almond extract
2 eggs
4 oz unsweetened applesauce
1 tsp apple cider vinegar
1 tsp baking soda
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Preheat the oven to 350F and spray the bottom of a donut tray with oil. Wash the strawberries and cut them into small pieces. Mix the wet and dry ingredients separately and then combine them together. This mix is enough for 6 donuts. Flatten the tops with a spoon. Bake in the oven for 15 minutes or until a knife is inserted clean. Allow to cool for about 10 minutes on a rack.
Here are the nutrition facts for these donuts. As you can see they have a good amount of protein in them! I served them with some peanut butter this morning and they were a hit with my kiddos. My toddler did not seem to mind the fruit pieces which was a pleasant surprise. As always, they have no added sugar.
Do you think you will try these donuts? I hope you enjoy them as much as we do.
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