Vanilla Berry Rose Doughnuts

Makes 6 Doughnuts

 

Ingredients:

 

one 6-hole doughnut pan

 

Cake:

 

3/4 cup organic whole wheat pastry flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

1/2 cup maple sugar

2 Tbsp strawberry or raspberry powder

1 cup full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature

1 tsp pure vanilla extract

2 tsp rosewater

1 Tbsp cider vinegar

 

 

White Chocolate Icing:

 

1/4 cup plus 2 Tbsp Tbsp melted Raw Guru coconut butter

2 Tbsp melted Raw Guru cacao butter

2 Tbsp maple syrup

2 tsp rosewater

1/2 tsp pure vanilla extract

1 tsp strawberry or raspberry powder

3-4 Tbsp filtered water or as needed

For Garnish:

 

Freeze-dried strawberries and raspberries

 

 

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease a pan for doughnuts.

In a large bowl, thoroughly mix together flour, baking soda, sea salt, sugar, and strawberry powder.

In a small bowl, whisk together coconut milk, vanilla extract, and rosewater until thoroughly combined. Then, whisk into the flour mixture until thoroughly incorporated.

Stir the batter with the cider vinegar.

Pour batter into a pan that has been prepared.

Put the cake in the oven and bake for 20 to 25 minutes, or until a tester inserted in the centre comes out clean with a few moist crumbs attached.  Take out of the oven and allow to cool down fully.

Whisk together all the ingredients except the water to make the glaze.  After that, whisk in the water until uniformly smooth.

 

Add a few tsp additional water if it's a touch too thick until it has a pourable consistency.

Drizzle the doughnuts with glaze and top with freeze-dried berries.

 

Let the glaze harden, then savour!

Doughnuts can be kept for up to a week in the refrigerator when covered.

 

Observations:

 

You can substitute either coconut sugar or regular granulated sugar for the maple sugar in this recipe.

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