Description
The classic summer combo of strawberry plus rhubarb infused into a fluffy baked doughnut dipped in a silky strawberry rhubarb glaze. Easy to make, undetectably gluten-free, and so delicious!
Ingredients
Scale
Strawberry Rhubarb Puree
- 2 cups (~280g ) strawberries, halved stems removed
- 2 cups (~250g) fresh rhubarb, chopped
- 1/3 cup (75g) cane sugar
- 2 tbsp (30g) lemon juice
Donut Batter
- 3/4 cup (200g) strawberry rhubarb puree (above)
- 1/2 cup (120g) almond milk
- 1/2 cup (100g) cane sugar
- 1/4 cup (65g) Creamy SunButter
- 1 tsp vanilla extract
- 1 1/2 cups (186g) gluten-free flour
- 1 cup (112g) almond flour
- 2 tsp baking powder
- 1/4 tsp salt
Glaze
- 2 cups (240g) powdered sugar
- 1/4 cup (~60g) strawberry rhubarb puree (above)
- 1–2 tbsp almond milk
Instructions
- Combine puree ingredients in a medium saucepan. Bring to a boil, reduce the heat to medium, and summer for 10 to 12 minutes. Transfer to a blender, and purée until smooth. Set aside to cool.
- Preheat the oven to 350°F and grease a donut pan with nonstick spray.
- In a mixing bowl, combine the puree, almond milk, sugar, SunButter, and vanilla. Beat with a hand mixer until fully combined (or whisk by hand).
- Add the flours, baking powder, and salt. Mix on low speed until just combined.
- Transfer the batter to a piping bag (or ziplock with one corner snipped off), and fill each donut cavity.
- Bake for 18-20 minutes until just golden around the edges.
- Cool for 10 minutes in the pan, then flip onto a cooling rack to cool completely.
- Whisk together the glaze ingredients until smooth.
- Dip the cooled donuts in glaze, then place on a wire rack to allow excess to drip off. Glaze will set in approximately 1 hour, or you can refrigerate to speed it up.
- Keep leftovers in an airtight container in the fridge for optimal freshness.
Keywords: gluten free, vegan, glaze, summer, baked, healthy, breakfast, brunch, dessert, dairy free