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.
As if a post about donuts after a post about individual vanilla cakes which was after a post about strawberry rhubarb macarons wasn’t evidence enough.
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.
Strawberry Lemon Donuts
Ingredients
- 1/2 cup oat flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup strawberry lemon puree*, see directions
- 2 tablespoons melted coconut oil
- 1/4 cup honey
- 1/3 cup milk, I used whole, but any will do
- 1 teaspoon vanilla extract
For the Glaze
- confectioners sugar
- strawberry lemon puree
- lemon zest
Instructions
- Preheat oven to 325 degrees and grease a donut pan.
- First, make the strawberry lemon puree by combining 2 cups strawberries with 1/3 cup lemon juice in a blender. Blend until smooth. This will make more than the 1/2 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I just have to say, I <3 You, Gina and I <3 this post! It is sooo nice to read a blog post that is real and honest. We are not perfect beings and trying to pretend we are and force rules on ourselves, only makes us want to rebel more. Good for you eating your donuts and I love that you didn't hide it or lie about it either :) This post seriously made my night! Thanks! xo
Oh wow, these are super similar to my strawberries donuts I made a while back :-) I am liking the honey and almond ideas. Great looking donuts!!
Great work with the camera.
I’m all for throwing caution to the wind and posting a donut or two :)