Hip hip hooray, it’s freaking Friday! Aka, the most perfect time to make a batch of these super delicious gluten free AND vegan donuts. Being able to drive around Leelanau County and pick up fresh produce is such a fun thing to be able to do, and I’m very thankful for it. I picked up this rhubarb in these donuts the day before I made these, and less than 5 miles away. It doesn’t get much better than that. I wanted to bake something that was fresh, seasonal and sweet, but didn’t involve chocolate (for like the first time ever). So if you’re a person that doesn’t care for chocolate, then try these out! They are super easy, but look overly complicated (try me, they are the opposite).
Gluten Free + Vegan Strawberry Rhubarb Donuts
What's more comforting then a homemade strawberry rhubarb donut? I feel like it's one of the most quintessential spring combos that shouldn't get skimmed over! Just letting you know that you should head to the farmers market this weekend or stop at your favorite road side stand and pick up some fresh rhubarb and strawberries, if you can find some! They taste the best the same day, but also will be great the next day :). Grab a friend and make some spring-time donuts this weekend!
- May 21, 2021
- 9 donuts
- 30 min
- Print this
Ingredients
- DONUTS
- 1 lb of fresh rhubarb, washed and diced
- 1 quart of fresh strawberries, washed and diced
- 1/4 cup maple syrup (or honey if not vegan)
- 2 1/2 cups or so water (enough to cover fruit)
- 1 serving of your favorite plant based protein powder (I used Orgain Plant Based Vanilla)
- 1/2 cup Gluten Free Baking Flour (I used Bob's Red Mill 1:1)
- 1 tsp baking powder
- 1 tsp vanilla extract
- GLAZE
- 1-2 tbsp almond milk
- 1/4 cup vegan or regular cream cheese
- 4 tbsp or so of Lakanto Powdered Sugar
- 1/4 cup fresh strawberries to top
- sprinkle of bee pollen to top, optional
Directions
- Step 1
- – Add washed and diced rhubarb and 1/2 the amount of strawberries to a large saucepan over medium heat.
- Step 2
- - Add in maple syrup (or honey if using) and add enough water so that the fruit is covered.
- Step 3
- - Add a breathable lid if possible to saucepan and cover for about 5 minutes to simmer.
- Step 4
- - Next, preheat oven to 400 degrees.
- Step 5
- - Lightly grease your donut pan. (I used a silicon donut pan purchased off Amazon, but any donut pan will work here.)
- Step 6
- - Transfer the simmered fruit mixture to a high speed blender and pulse just ONCE or twice!! Do your best not over blend.
- Step 7
- - Then, add all of your dry ingredients to a bowl and mix together.
- Step 8
- - In another bowl, add the wet ingredients and slowly add the strawberry rhubarb puree from the blender.
- Step 9
- - Then combine your wet ingredients into the dry by folding together. Throw in about 1/4 or so of the remaining strawberries into the batter.
- Step 10
- - Next, evenly distribute your donut batter between your donut pan mold.
- Step 11
- - Transfer to oven and bake for about 12 minutes.
- Step 12
- While donuts are baking, make your glaze.
- Step 13
- - In a small bowl, add room temp cream cheese of choice, powdered sugar and 1 tbsp Lakanto powdered sugar.
- Step 14
- - Use a small whisk and a lot of arm strength to whip up a small batch of glaze. Takes a few minutes and the room temp cream cheese is crucial.
- Step 15
- - Once the donuts are baked, remove from oven and place on a cooling rack
- Step 16
- - I love using the silicone mold because you can flip it over and the donuts slide right out without breaking and no mess!
- Step 17
- - After a few minutes, the donuts should be cool enough to top with glaze.
- Step 18
- - Place the donuts on your plate of choice and drizzle your homemade topping over the donuts.
- Step 19
- - Top with any leftover strawberries and bee pollen, if using and ENJOY!!
- Step 20
- - Happy spring time baking :).
