These baked strawberry lemon donuts are dipped in a lemon glaze and a great, healthy way to enjoy a donut.
Remember that girl named Gina that back in January & February had the discipline and willpower to do that whole paleo thing for almost 2 months?
Yeah, I have no idea where she went.
And you know what?
I kinda don’t care.
I do feel bad that I’m clearly bringing down my paleo challenge partner and have singlehandedly taken us out of the running for winning, but throw a self-serve frozen yogurt proposition in my face on a 90 degree day and that guilt just magically gets pushed to the side momentarily.
So I figured why not continue down this path of total non-paleoness and break out the donut pan. I’ve got strawberries bursting out of every shelf in my refrigerator and putting a strawberry puree inside AND on top of the donuts just seemed like the thing to do.
They’re a cakey donut that while not paleo, I’d argue is still pretty damn healthy. They’re bursting with brightness from the strawberries and lemon and if it means double workouts every day this week to eat them (and the leftover macarons, vanilla cakes, and ice cream in my fridge/freezer), I’ll gladly sweat my ass off doing so. Dessert > abs. Always.
- ½ cup oat flour
- ½ cup whole wheat pastry flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- ½ cup strawberry lemon puree* (see directions)
- 2 tablespoons melted coconut oil
- ¼ cup honey
- ⅓ cup milk (I used whole, but any will do)
- 1 teaspoon vanilla extract
- confectioners sugar
- strawberry lemon puree
- lemon zest
- Preheat oven to 325 degrees and grease a donut pan.
- First, make the strawberry lemon puree by combining 2 cups strawberries with ⅓ cup lemon juice in a blender. Blend until smooth. This will make more than the ½ cup needed, but you can use it on so many other things (like pancakes!)
- Combine dry ingredients in a large bowl.
- Whisk together remaining wet ingredients in a small bowl.
- Add the wet ingredients to the dry and combine with a spatula until fully incorporated.
- Pour batter into donut pan.
- Bake for about 12 minutes.
- Remove pan from oven, let cool for about 5 minutes and then transfer the donuts to a cooling rack.
- Once completely cooled, prepare the glaze by combing confectioners sugar and the puree in a small bowl with a spoon. (Using more sugar and less puree will result in a thicker and paler pink glaze. Make the glaze to your preference.)
- Dip the cooled donut into the bowl with the glaze and then sprinkle the lemon zest on top.