Strawberry Fields Forever Donuts
Yield 11-12 servingsDiscover the sweet world of donuts crafted with Aquafaba and a hint of lemon juice, creating a perfect blend of fluffy and crunchy textures complemented by a refreshing citrus zing. Though they do contain sugar, these donuts are perfect for special occasions or a memorable date night.
Ingredients for Donuts
1 cup unbleached all-purpose flour by King Arthur *
3/4 almond flour
1/4 cup granulated sugar *
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup aquafaba (liquid from canned chickpeas)
3 teaspoons lemon juice
1/4 cup coconut oil, melted + more for greasing silicone molds
2 teaspoons apple cider vinegar (ACV)
2 teaspoon vanilla extract
1/4 cup maple syrup
1 tablespoons lemon or lime zest
¼ cup oat milk
2 teaspoons SweetLeaf Sweet Drops “Berry” Liquid Stevia Sweetener, or strawberry flavor
Ingredients for Glaze
1 cup powdered sugar
3 tablespoons strawberry powder
3 tablespoons plant-based milk
½ teaspoon SweetLeaf Sweet Drops “Berry” Liquid Stevia Sweetener
Garnish with coconut flakes, dried rose petals or edible flowers.
Directions
Preheat your oven to 375°F and grease a silicone 12-count donut mold with coconut oil. In a bowl, sift and whisk together the flour, almond flour, sugar, baking powder, baking soda, and sea salt.
In a separate bowl, combine the aquafaba and lemon juice, then whip with electric mixer until frothy soft peaks form. Add the coconut oil, ACV, vanilla extract, maple syrup, lemon zest, oat milk, and berry sweet drops to the whipped aquafaba. Briefly whisk to combine, then gently fold the mixture into the dry ingredients until just blended.
Transfer the batter to a piping bag and fill the greased donut molds, ensuring not to overfill as they will rise. Bake at 375°F for 28 minutes until golden and a toothpick inserted into the center comes out clean. Let them cool in the molds for a few minutes, then transfer them to a wire rack to cool completely before glazing. To transfer, place the rack over the donuts, use oven mitts to flip the mold, and tap gently to release the donuts onto the parchment-lined rack to catch any frosting drippings.
While the donuts cool, prepare the glaze by whisking together the powdered sugar, strawberry powder, berry sweet drops, and plant-based milk until smooth. Drizzle the glaze over each donut, letting any excess drip off. Garnish with coconut flakes and/or fragrant dried rose petals or your favorite toppings before the glaze hardens.
Author’s Note: Although this recipe includes white sugar, which may contribute to inflammation for some individuals, consider enjoying these donuts as a special treat on occasion, similar to how you might savor a slice of birthday cake. Moderation is key. This recipe uses white flour, which may cause inflammation in some individuals. Pay attention to how your body responds and use your best judgment to determine what works best for you.
You can customize your donuts by substituting strawberry powder with blueberry, or topping them with crushed peanuts or vibrant sprinkles.
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