Strawberry Lemon Basil Mini Donuts
These donuts are cakey and baked with no added fat. They are cooked in a mini donut pan. If you don't have one go ahead and make them in a mini muffin pan. The cake part is lightly sweetened with agave nectar, but gets its real sweetness from the powdered sugar glaze.
- wet ingredients:
- 1/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
- 1/3 cup minced strawberries (about 4 or 5)
- 1 to 2 tablespoons agave nectar
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon lemon zest
- dry ingredients:
- 1 cup whole wheat pastry flour (use gluten-free flour as a sub)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Preparation time 15mins
Cooking time 25mins
Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.
Then add the dry ingredients into the wet and mix just until it's mixed. If it's a little dry go ahead and add some extra agave nectar. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 to 13 minutes. (They should be firm to the touch.)
Let them cool for 5 to 10 minutes, then carefully remove. (If you don't wait they will stick in the pan even though you oiled it.) Place them bottom side up on a plate and let them site for about 5 minutes then dip them in the glaze (recipe below).
Lemon Basil Glaze
4 tablespoons powdered sugar
1 teaspoon lemon zest
juice of 1/2 lemon
1/4 teaspoon fresh lemon basil or mint, minced
Mix the glaze ingredients until smooth. Put in a small bowl to make it easier to dunk the donuts in.