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 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.
Strawberry Basil Mini Donuts
- 1/3 cup unsweetened non-dairy milk
- 1/3 cup minced strawberries (about 4 or 5)
- 1 to 2 tablespoons agave nectar
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon lemon zest
- 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.
- 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).