Tuesday, May 29, 2012

Strawberry Rhubarb//Strawberry Lemon Donuts

The warm weather and entering into strawberry season has me craving certain flavors. I'm always looking for good flavor pairings and when I think of strawberries, I think of the classic pairing of strawberry and rhubarb. And though I grew up eating strawberry rhubarb pie, I thought I'd modernize it by incorporating this classic flavor combination into a donut--and a sugar-free, gluten-free, vegan one at that!

As soon as I pulled the strawberry donuts out of the oven, I knew I would love them. But when I made the strawberry rhubarb glaze, I realized my tastes had changed. I've decided that rhubarb is a little too sour-bitter for me these days, but at least they were gobbled up by the friends to whom I gave them. Wanting to enjoy the donuts myself, I made a lemon glaze (this one contains sugar), which I enjoyed much better.

So, if you love rhubarb like some of my friends do and like I once did, you'll love the strawberry donuts with strawberry rhubarb glaze. And if not, the lemon is a perfectly lovely choice as well. Or just make both!

Strawberry Donuts
Makes 12

1 1/2 cups gluten-free all-purpose flour
1/2 cup almond flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup pure maple syrup
2 teaspoons vanilla extract
1/3 cup coconut oil, melted
1/3 cup almond milk (or other non-dairy milk)
1/2 cup hot water
1 cup strawberries, cut into small cubes
Strawberry rhubarb or lemon glaze (recipes follow)

Preheat oven to 325 degrees F. Grease 12 standard muffin tins.

In a medium bowl, stir together dry ingredients. In a small bowl, stir together the rest of the ingredients, except the strawberries. Stir wet ingredients into dry and continue stirring, just until no longer lumpy. Stir in the strawberries.

Divide the batter evenly between the 12 donut molds. Bake 10 minutes. Rotate pans 180 degrees. Bake 10-15 minutes more, until a toothpick inserted comes out clean. Remove from the oven cool before removing from the pans.

In the meantime, make one of the glazes:

Strawberry Rhubarb Glaze:
1/2 cup dates, chopped
1/2 cup strawberries, hulled and chopped
1/3 cup rhubarb, chopped

Place all ingredients in a small saucepan and cover with about 1/4 cup water. Set over high heat and bring to a boil. Reduce heat to medium-low and cook 10 minutes, stirring occasionally. Remove from heat and cool for 10 minutes. Place mixture in a food processor, and process to a smooth paste. Spoon over donuts.

Lemon Glaze:
juice and zest from 1 medium lemon
1 cup powdered sugar
2 tablespoons water

Whisk together all ingredients in a bowl until smooth. Spoon equally over donuts and let set before consuming.

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About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking and a whole lot of faith, I'm living a full(er) life.