Strawberry Basil Mini Donuts

Lucky for me the first strawberries of the year already showed up at the farmers market and made their way into these bold donuts.  The next batch I’m getting is to going to be made into some strawberry vodka for a few herb cocktails on the deck. I love Spring!

These donuts are cakey and baked with no added fat. They are cooked in a mini donut pan. If you don’t have one go ahead and make them in a mini muffin pan. The cake part is lightly sweetened with agave nectar, but gets its real sweetness from the powdered sugar glaze.

The glaze isn’t all sticky sweet though, the lemon juice and zest give the donuts a bright burst that cuts through the sweet. Add some minced fresh lemon basil or some fresh mint from your herb garden and it all melds into the perfect Spring donut.

If you’re looking for a lower sugar donut try my Baked Almond Donuts with Chocolate Glaze or Lemon Donuts with Vegan Cream Cheese Frosting - they are only sweetened with stevia and agave!

Strawberry Basil Mini Donuts
soy-free
makes 12 mini donuts

wet ingredients:

  • ⅓ cup unsweetened So Delicious coconut milk (or other non-dairy milk)
  • ⅓ cup minced strawberries (about 4 or 5)
  • 1 to 2 tablespoons agave nectar
  • ¼ teaspoon apple cider vinegar
  • 1 teaspoon lemon zest

dry ingredients:

  • 1 cup whole wheat pastry flour (use gluten-free flour as a sub)
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.

Then add the dry ingredients into the wet and mix just until it’s mixed. If it’s a little dry go ahead and add some extra agave nectar. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 to 13 minutes. (They should be firm to the touch.)

Let them cool for 5 to 10 minutes, then carefully remove. (If you don’t wait they will stick in the pan even though you oiled it.) Place them bottom side up on a plate and let them site for about 5 minutes then dip them in the glaze (recipe below).

Lemon Basil Glaze

4 tablespoons powdered sugar
1 teaspoon lemon zest
juice of 1/2 lemon
1/4 teaspoon fresh lemon basil or mint, minced
Mix the glaze ingredients until smooth. Put in a small bowl to make it easier to dunk the donuts in.

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Comments

  1. We both have donuts on the brain this morning! :) I am loving the flavor combinations of strawberry and basil–I would have never thought to do something like that in donut form. They sound so light and fresh!

  2. Ooh – this looks fantastic – and I love making donuts recently! :) Great idea to use these flavors in a donut, I wouldn’t have thought of this one either.

  3. Yay I can eat these. I am no longer the hole in the donut. Stevia and agave sweetened. Yee haw. We all must have breakfast on the brain, now if I could sleep in. These are so pretty too!

  4. This recipe look great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a

  5. I love all your donut recipes … these sound so good! And the link on strawberry infused vodka, OMG gotta try that!!

  6. I just made these this morning with market strawberries and lemon basil from my garden…sooo good. The batch will be gone within the hour, and there are just 2 of us! :-)

  7. Just linked these from your Strawberry Season post… WOW. They look so good. I absolutely love the addition of basil, balances out the sweet and enhances all the other flavors!

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