Strawberry Shortcake Donuts

SERVINGS: 12 PREP TIME: 5 MIN COOK TIME: 10 MIN TOTAL TIME: 15 MIN

Ingredients for the Shortcake Donuts:

1 1/4 cups of Bob’s Red Mill 1:1 all purpose gluten free flour*

3/4 cups of organic cane sugar

1 tsp of gluten free baking powder

1/4 tsp nutmeg

1/4 tsp salt

1 egg**

1 tsp vanilla extract

1/2 cup unsweetened full fat coconut milk (canned-shake well to incorporate cream and water together)

1 Tbsp coconut oil, melted

Homemade Coconut Milk Whipped Cream:

1/2 cup of full fat canned coconut milk (skim just the top of the cream)

1/4 tsp vanilla extract

1-2 Tbsp organic, gluten free powdered sugar***

4-5 Strawberries, sliced

Directions For the Donuts:

1. Preheat oven to 400˚F and grease a donut pan well with coconut oil baking spray.

2. In a medium mixing bowl mix gluten free flour, cane sugar, baking powder, nutmeg, and salt together.

3. In a large bowl combine the egg or flax egg, full fat coconut milk, vanilla extract, and coconut oil. Whisk together until just combined.

4. Add the dry ingredients into the wet and mix until a batter forms.

5. Spoon or pipe the batter into each donut cavity, filling about 3/4 of the way full (you will have enough batter for about 12 donuts).

6. Bake for Bake for 10-12 minutes, or until the donuts are lightly golden and 'spring' back when touched.

7. Allow to cool for a few minutes, then remove the donuts from the pan and allow them to continue cooling on a wire rack (about 10 minutes).

Directions for the Coconut Milk whipped cream:

1. With a mixer on medium speed, beat the coconut cream until it begins to thicken. Add in powdered sugar and vanilla, and continue to beat until it reaches a whipped-cream consistency.

2. Assemble the Strawberry Shortcake Donuts right before serving. Cut the donuts in half and spoon on whipped cream and strawberries.

Macros:

Notes:

*Can swap gluten free flour for almond flour if paleo.

**If vegan you can swap egg for a flax egg but the products may not be as fluffy. To make flax eggs combine 1 Tbs of ground flax seed + 2 Tbs of water. Let sit for 5 minutes.

***Can swap for pure maple syrup or honey. Whipped cream may take a little longer to set up.

****All text & images © Copyright Kaili Mills for Measure Me Whole.

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