Strawberries n’ Cream Blender Baked Donuts

Healthy gluten-free strawberrie donuts!

1 2/3 cup gluten free multi purpose 1:1 flour (Bob’s Redmill works great)
2/3 cup coconut sugar or 1/2 xylitol for reduced sugar option.
1.5 tsp baking powder
1/4 tsp salt
1 cup strawberries (see notes)
1 egg and 1 egg white
1/2 cup light coconut cream or milk (a few tbsp extra to thicken batter if need be)
1 tsp vanilla
1 tbsp honey
optional add ins – strawberry extract or a small spoon of dried berries (I use a few tbsps)

GREEK YOGURT GLAZE:

1/2 cup plain greek yogurt or non dairy coconut greek yogurt
1/3 cup strawberries
1 tbsp strawberries preserves
1/2 to 3/4 cup powdered sugar (more sweet add the 3/4 cup, less sweet only use 1/2 cup sugar)

Preheat oven to 350F. Grease your donut pan and set aside.
Next combine your sugar, salt, baking powder and flour into a bowl, mix well.
Cut the stems of your strawberries and add them to the blender along with your egg, cream, milk.
Once blended, turn the blender on low and slowly add in your flour/sugar mixture.
You don’t want it to get stuck at the bottom so blend a little at a time.
If batter is to thick add a few more tbsp of milk or cream. Add in your extracts and honey last.
Blend until smooth.
Next carefully pour (from the blender) the batter into each donut hole. If you want them to be a perfect shape, you will need to use a pastry bag or ziplock bag to fill instead. But I found that the blender spout still works great!
This batter filled around 7-8 donut holes.
Place in oven for 15-20 minutes. Check at 15 to see if they are golden brown.
While donuts are baking, you can fix the glaze.
Simple blend together all the ingredients together in blender or food processor. Transfer to bowl after.
Once donuts are baked, remove from oven and let them cool for 5 -10 minutes.
Then flip them over onto parchment paper. You can brush your glaze on top and serve right away OR keep the glaze separate until ready to serve.