Have you ever seen a picture of something delicious and then your brain reminds you for weeks on end how badly your craving for whatever you saw is? A few weeks ago I was walking towards the check out registers in the grocery store when I saw these beautiful pink donuts gracing the cover of a Home & Gardens magazine. For the next like, two weeks, I craved donuts. Bad. So naturally, when considering what I wanted to post about around Valentine’s Day, I thought– donuts.
For those who are gluten-intolerant, just looking at donuts might give you hives. Or you might be on the other end of the spectrum and just think donuts are probably hard to make. Either way, this recipe that I adapted from Cotter Crunch’s Strawberries n’ Cream Blender Donuts is both gluten-free and extremely simple. In fact, this recipe can be made in a blender! And yes, they actually do taste good even though they are “healthy.”
Usually donut glaze is all sugar and butter and cream, but with recipe it’s literally just greek yogurt and powdered sugar. It really adds that sweetness and lightness that is necessary because the donut texture is more spongy and thick. One thing to note is that you’ll want to serve the glaze fresh because it doesn’t dry and harden like typical glazed donuts.
Here’s what you need:
- 1 2/3 cup gluten free multi purpose flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup raspberries
- 1 egg
- 1/2 cup milk or milk substitute
- 1 tsp vanilla
- 1 tbsp honey
- 1/2 tbs almond extract (could add more depending on your taste)
And here’s what you do:
- Combine all dry ingredients in a bowl and set aside.
- Combine all wet ingredients in the blender.
- Slowly add the dry ingredients into the blender. I put mine in by four smaller blending increments.
- Once it is combined thoroughly, use the pour spout of your blender container to pour the batter into your greased donut pan. Fill almost all the way full. To keep your donuts from looking lumpy, take the back of a spoon and smooth the batter around.
- Bake for 15-20 minutes.
- Let cool for 10 minutes.
- Pour the glaze over the donuts.Greek Yogurt Glaze Recipe
- 1/2 cup plain greek yogurt or non dairy coconut greek yogurt
- 1/2 to 3/4 cup powdered sugar
- Optional: raspberry preserves
- Optional: pink food coloring
I hope you enjoy making these as much as I did!
