Last Friday was National Donut Day, so of course I whipped up a batch of gluten-free/paleo donuts just for you! And me. Particularly, because I was craving for a really good donut, and we all know that there’s no such thing as a good gluten-free donut readily available for purchase out there.
And for those of you avoiding almond flour, because you’ve overdone it with the nuts, this recipe calls for coconut flour, tapioca flour, and cassava flour. If you’re wondering where the hell to get these ingredients, rest assured you can find them at your local Sprouts, Whole Foods, Trader Joe’s, and sometimes Target stores. And if you prefer to order them online, I’ve created a hyperlink to where to purchase the ingredients from my Amazon Affiliate Store below.
INGREDIENTS:
Eggs: Make sure they’re large eggs and at room temperature to ensure an even baking time. When I’m running short on time, I place the eggs in a small bowl and cover them with warm water to help get the eggs to room temp quicker.
Organic coconut oil: I started using Nutiva’s liquid coconut oil, and I prefer it much more than the coconut oil in a jar, especially when using it for baking. But if you have a preference, make sure the coconut oil is melted and slightly cooled before adding to the batter.
Maple syrup: Stick with organic “grade A” maple syrup, and if you want more bang for your buck – purchase this one from Costco!
Vanilla extract: Use good, real, vanilla extract – a little goes a long way.
Coconut sugar: I’ve tried several brands of coconut sugar, and this brand is by far one of my favorites!
Coconut flour: Not all coconut flour is created equal. I use the Trader Joe’s brand if it’s available in stores, otherwise, the brand linked here is another good alternative.
Tapioca flour: This is another alternative gluten-free flour that also acts as a thickener. Do not confuse for cassava flour – they are not the same. I repeat – they are not the same.
Cassava flour: A very popular paleo flour used to substitute for all-purpose flour, which is used in lots of cake and cookie recipes.
Freeze dried strawberries: We get a lot of our snacks from Trader Joe’s, and this is one of them! I use freeze dried strawberries in this recipe, because the batter is very moist to begin with, and adding fresh strawberries will make the donut mushy.
Organic powdered sugar: Because a glazed donut wouldn’t be the same without it. Regular granulated sugar won’t work for this recipe, so be sure to get the “powdered sugar” version.
Matcha powder: Not all matcha powder are created equal, and this version I used is very mild with no bitter tasting notes.
Cashew milk: I’ve tried many brands and this by far is my favorite, because it doesn’t include any fillers and is pure cashews. You can use any milk of choice, but I wouldn’t recommend using anything canned.
6-Cavity Donut Mold: I’ve used this donut pan for several years, but you have to remember to fully coat the pans with non-stick spray to ensure the donuts come out of the mold when they’re cooled off. There are several silicone donut molds available too, which you can find online via Amazon.
And that’s a wrap! I hope you LOVE this recipe and be sure to leave a comment below and tag me on Instagram via @fullasamother – you know I want to see your creations!
XO,
Jasmine
Strawberries & Cream Matcha Donuts (Gluten-free / Paleo)
Equipment
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6-cavity donut baking pan
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wire rack
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Large sheet pan
Ingredients
- Donuts:
- 4 large eggs room temp
- 2/3 cup organic coconut oil melted and cooled but still in liquid form
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 Tbsp coconut sugar
- 4 1/2 Tbsp coconut flour
- 2 tbsp tapioca flour
- ¼ cup cassava flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- ½ cup freeze dried strawberries sliced
- Glaze:
- 3 cups organic powdered sugar sifted
- 1 teaspoon matcha powder sifted
- ¼ cup cashew milk or non-dairy milk of choice
- 1/2 cup freeze dried strawberries crushed and used for toppings
Instructions
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Preheat oven to 350F degrees and lightly grease the donut pan.
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In a medium bowl whisk together all of the wet ingredients (eggs, coconut oil, maple syrup, vanilla extract, and coconut sugar)
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In a separate medium bowl, sift together the coconut flour, tapioca flour, cassava flour, baking soda, and salt. Whisk to combine then pour the dry ingredients into the wet ingredients bowl, and whisk to combine.
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Gently fold in the freeze dried strawberries and allow the batter to sit at room temperature for 10 minutes so the batter thickens up.
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Transfer the batter to a gallon sized ziplock bag or a large piping bag, cut 1” off the corner of the ziplock bag or piping bag, then fill each donut cavity to the top. This should make 6-8 donuts.
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Place the donut mold on a large sheet pan and place the sheet pan in the center rack of the oven. Bake for 8-10 minutes or until a toothpick inserted comes out clean.
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Allow the donuts to cool for 10-15 minutes before transferring to a wire rack.
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For the glaze: in a large bowl, add powdered sugar, milk, and matcha powder, then whisk to combine.
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Dip each donut (the rounded edge side) in the glaze once and place back on to the wire rack to allow the glaze to set. Dip each donut in the glaze twice to get a good layer of glaze on the donut.
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Sprinkle the crushed freeze-dried strawberries on top of the matcha glaze.
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Enjoy with your favorite morning cup of coffee or tea!