Strawberry and blueberry baked doughnuts that are dairy free, vegan and healthier than usual.
Bring out the fireworks, party food and all things red, white and blue, because it’s the Fourth of July this weekend!
Maybe this is a cliché inspired by way too many years of watching The Simpsons, but to me, nothing screams ‘America!’ like doughnuts.
Scratch that. Nothing screams ‘U-S-A!’ like red, white and blue doughnuts.
Fun Fact: If you happened to be around in pre-Revolutionary New Amsterdam (now Manhattan), you’d order ‘olykoeks’ (oily cakes) rather than doughnuts.
While all food history is a little blurry, from what I can gather, doughnuts were invented in America by Dutch settlers.
In fact, one story credits a cow with the idea of cooking pastry in boiling oil. Apparently, back in colonial times, a cow kicked over a pot of oil onto a pile of pastry. That cow pulled a Homer.
(Told you I’ve watched too many hours of The Simpsons).
These red, white and blue doughnuts are worlds away from the original oily cakes. They’re baked, not fried. They’re 100% vegan. And they contain a few chia seeds (not that you’d know it).
However, just like the original version, they’re darn addictive.
For the whole red, white and blue effect, strawberries are both blended into and mixed through the batter. Then they’re topped with a simple white glaze and a few blueberries. If you happen to have some red, white and blue sprinkles, those look perfect on top of these mini doughnuts.
This recipe yields 16 mini doughnuts (give or take a doughnut), which I realize may be a little inconvenient if you only have one pan. But luckily you can bake the extra four doughnuts in a mini muffin pan. I also imagine this recipe would make 8 regular sized doughnuts if you increase the baking time, but I haven’t tested this as all I have is a mini doughnut pan (which is just so adorable!).
For the glaze (or icing or frosting – whatever you’d like to call it), I suggest adding a pinch of cornstarch along with the confectioners’ sugar (also called icing sugar or powdered sugar, because we can’t agree on names in the baking world). This stops the glaze from completely setting, so it’s a little softer to bite into.
But double-check your bag of confectioners’/icing/powdered sugar – if it already has cornstarch (or tapioca flour) added, then there’s no need to add anymore.
Of course, you could always skip the glaze and eat the doughnuts warm with a scoop of banana ‘ice cream’ and a bowlful of blueberries. Or regular (dairy-free or otherwise) ice cream.
And maybe get out the fudge sauce while you’re at it. Plus chopped nuts and chocolate chips.
Oh, don’t look at me like that. It’s a holiday!
- For the doughnuts
- 2 teaspoons white chia seeds
- 2 tablespoons (30mL) water
- ¼ cup (60mL) almond milk
- ½ cup chopped strawberries (~ 4 medium)
- 2 tablespoons (32g) unsalted almond butter
- 2 tablespoons (30g) brown sugar, packed
- 2 tablespoons (30mL) maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons (15g) almond meal
- 2 tablespoons (10g) shredded coconut
- ¼ teaspoon salt
- ¾ cup (100g) all-purpose or Italian 00 flour
- ¾ teaspoon baking powder
- ½ cup (60g) confectioners' sugar (icing sugar)
- Pinch of cornstarch (cornflour) or tapioca flour, optional
- 1 teaspoon lemon juice
- 1 teaspoon water
- For the doughnuts: Preheat the oven to 375°F (190°C). Grease a 12-hole mini doughnut pan (plus four extra) with cooking oil spray.
- In a large bowl, combine the chia seeds and water. Let sit for 5 minutes to gel.
- Use a blender or food processor to blend together the almond milk and ¼ cup of chopped strawberries (approximately 2 medium-sized strawberries). Transfer the strawberry mixture into the large bowl (the bowl with the chia gel).
- Add the almond butter, brown sugar, maple syrup and vanilla extract, and whisk until completely combined. Stir in the almond meal, shredded coconut, salt and remaining ¼ cup of chopped strawberries.
- Sift in the flour and baking powder. Mix until just combined.
- Transfer the batter to the prepared mini doughnut pan (and extra holes), filling each hole approximately ¾ of the way up.
- Bake for 10 - 12 minutes, or until a skewer comes out clean (or with a few crumbs). Let the doughnuts sit in the pan for 5 minutes before transferring to a cooling rack.
- To decorate: Sift the confectioner’s sugar and cornstarch into a medium-sized bowl. Add the lemon juice and water, and whisk until smooth. If the glaze is too thin, sift in more confectioner’s sugar. If it is too thick, whisk in more water.
- Use a butter knife to spread the glaze onto the cooled doughnuts. Immediately top with blueberries (the glaze will set quickly, to don’t delay!).
If you only have one 12-hole mini doughnut pan, you can bake the remaining four doughnuts in a mini muffin pan. Also, don't be impatient: make sure you let those doughnuts sit in the pan for 5 minutes after baking!
The almond butter I used was unsalted, and contained oil. (I used one of Justin's Classic almond butter squeeze packs, which conveniently each contain 2 tablespoons!)
The pinch of cornstarch makes the glaze a little softer to bite into. Check your bag of confectioners'/powdered/icing sugar - if it already contains cornstarch (or tapioca flour), there's no need to add in the pinch.