Description
These Gluten-Free and Paleo Matcha Donuts are delicious and when you add the Fresh Strawberry Glaze, they literally melt in your mouth – and they are made in the blender, so easy!
Ingredients
Wet Ingredients:
1/2 cup pure maple syrup
7 tablespoons coconut oil, melted and cooled (we used Thrive Market’s Butter flavored but regular coconut oil will work too)
2 eggs
2 teaspoons pure vanilla extract
2 tablespoons unsweetened almond milk
Dry Ingredients:
1 3/4 cups finely ground almond flour
2 tablespoons coconut flour
2–3 teaspoons Matcha powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
For the strawberry glaze:
1/8 cup chopped and mashed strawberries
1/2 cup sifted powdered sugar
1/2–1 teaspoon nut milk
You will also need:
A piping bag is handy but not necessary
Instructions
1.) Place the wet ingredients first and then dry ingredients in a blender (we used a Blendtec), we find if you add the wet ingredients first, all the ingredients blend together faster.
2.) Spray the donut pan with coconut spray. Take a piping bag and fill** it with the batter and THEN cut the tip. Fill the donut pan evenly and bake for 11-13 minutes.
3.) Let the donuts cool in the pan on a cooling rack for about 5-10 minutes then remove the donuts and let them finish cooling on the rack.
4.) While the donuts are cooling, start making the glaze by mashing the strawberries in a bowl. Sift the powder sugar in the same bowl and add the nut milk. Start by adding half a teaspoon and stir thoroughly. If you feel it is too thick, add the second half of nut milk. It is better to start with the least amount of liquid because it is easier to thin the glaze than it is to thicken it. Allow the glaze to dry and enjoy!!
Notes
** You can spoon the batter in the pan but it will not rise quite the same.
