Strawberry-Lemon Gluten-free Baked Doughnuts
User Reviews
5.0
3 reviews
Excellent
Strawberry-Lemon Gluten-free Baked Doughnuts
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These Strawberry-Lemon Gluten-free Baked Doughnuts are the perfect treat to satisfy your dessert cravings without feeling guilty. Ready in less than 30 minutes and made with simple ingredients!
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Ingredients
- 150 g rice flour
- 50 g cornflour
- 40 g almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 30 g freeze-dried strawberry finely chopped
- 100 g demerara sugar
- zest of 1 organic lemon
- 3 organic eggs
- 3 tablespoon extra-virgin olive oil
- 200 g Greek yogurt (or dairy-free yogurt)
- 1 teaspoon vanilla extract
To decorate:
- 200 g powdered sugar
- 1 tablespoon milk (or almond milk)
- 1 teaspoon freeze-dried strawberry powder (or beetroot powder)
- 2 tablespoon freeze-dried strawberry finely chopped
- zest of 1 organic lemon
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Instructions
- Preheat oven to 180°C and arrange a baking rack in the middle shelf.
- In a large bowl, mix together the rice flour, cornflour, almond flour, baking powder and baking soda. Then, fold in the freeze-dried strawberry and set the bowl aside.
- In another bowl, mix the sugar with the lemon zest, then whisk in one egg at the time. Finally, incorporate the extra-virgin olive oil, yogurt and vanilla extract, and whisk all the ingredients together.
- Gently fold the dry ingredients into the wet ones and whisk until just combined.
- Fill a piping bag with the doughnut batter. Fill a 12-cup mini doughnut pan evenly, piping the batter until reaching ⅔ of each mould. I went around each ring twice, using a large round tip.
- Place the doughnut pan in the centre of the hot oven and allow to bake for 12-13 minutes, until the doughnuts are golden and spongy to the touch.
- Remove the doughnut pan from the oven, allow to cool slightly, and gently pop the gluten-free baked doughnuts out of the pan.
- In a medium-sized bowl, mix together the powdered sugar with the milk to make a thick white glaze. Transfer half of the glaze into another bowl. To make the bright magenta glaze, add in 1 teaspoon of powdered free-dried strawberries. and mix until combined.
- Dip each doughnut topside down into the glaze, then turn them upright and place on a cooling rack to set.Whilst the glaze is still setting, top the magenta doughnuts with crushed freeze-dried strawberries, and the white doughnuts with lemon zest.
- Store these gluten-free baked doughnuts into an airtight container in the fridge for up to 2 days.
Notes
- Make sure you use gluten-free cornflour (real cornflour is naturally gluten-free but it's always best to read the ingredients list). I use stone-ground whole-grain cornflour.
- Make sure you use gluten-free baking powder.
- Feel free to substitute almond flour with an equal amount of corn flour or rice flour
- Feel free to substitute freeze-dried strawberries with fresh strawberries. Chop them finely, pat them dry with kitchen paper and add them into the bowl with the dry ingredients right at the end.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
42mg
(14%)
Sodium
169mg
(7%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
59IU
(1%)
Vitamin C
67mg
(74%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 169mg | 7% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 67mg | 74% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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