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I’m always on the hunt for recipes that are only fruit-sweetened. Not just for me, but for my whole family. I try to make one weekly “treat” we can all enjoy. Not only because AIP treats are something I can enjoy, but because they’re healthier for everyone in my family. Let’s face it, the Paleo / AIP treat options out there are limited at best, and overly pricey at worst. Making my own is a more affordable, not to mention healthier, option.
The idea for these donuts, like our Chocolate Raspberry Torte, was born out of the precious minutes I spend lying next to my daughter C each night before she falls asleep. I used to dread this time, but not anymore – these days, I consider it invaluable – a chance to think through recipe ideas, plans for the future, even the logistics of the next day. An integral part of healing from Hashimotos has been about finding realistic ways to de-stress on a daily basis. Even though lying next to a restless four year old might not be everyone’s idea of a relaxing time, I’ve actually come to consider it the near-perfect chance to think. I also give my mind permission to wander, even drifting off with her some nights.
Of course, I also find plenty of inspiration elsewhere for recipes. This time, it came in the form of a gorgeous Instagram picture of a gluten free donut, coated in a bright yellow frosting. I knew immediately I wanted to re-create it, but using ingredients that wouldn’t bother my tummy.
There’s so much I love about these Lemon Frosted Strawberry Donuts. It might be how the strawberries and ripened plantain perfectly sweeten them, eliminating the need for added sweeteners. It might be the LEMON frosting, which lends a bright, sour balance to the sweet strawberries. Or it might be the tigernut flour, a new and exciting discovery for me. It’s on the pricier side but can last a long time if I’m only using it to make the occasional treat.
Speaking of tigernut flour, if you’re new to it, I highly recommend giving it a chance! Tigernuts are these small nut-looking root vegetables found in the Mediterranean and Northern Africa., and are a source of resistant starch. While resistant starch in general is good for many AIPers, it also may be problematic for some who have SIBO. I find my tummy does just fine with tigernut flour in moderate amounts, so am thrilled to be able to use it in my baking! It’s also naturally sweet, adding to the donuts’ flavor.
These donuts will make a wonderful weekly family treat option, or would be perfect for a party, get together, or just whipping up a batch to freeze for a special “me time” snack. Given that there is only a minimal amount of honey (which is also adjustable and even completely optional) in the frosting, I say they would work perfectly for a breakfast side as well.
For this recipe, I recommend using the following main products / ingredients: tigernut flour, refined coconut oil (I find it works better for baking), and coconut manna (I love this stuff so much, not sure how life would go on without it)!
If you want to re-create the bright yellow seen here, I used this natural food-based dye. This is completely optional of course!
Have you seen Phoenix Helix’s Recipe Roundtable? This recipe is featured on #205!
Lemon Frosted Strawberry Donuts (AIP / Paleo / Vegan Option)
Lemon frosting take these fruit-sweetened strawberry donuts over the top! Perfect for sharing with your family or hoarding all for yourself!
- 1 yellow plantain, sliced * You need a sweet, soft yellow plantain. Green may not work (I have not tried)
- 1 cup strawberries, cut in half
- 1 cup tigernut flour
- 1/2 tsp baking soda
- 1 tsp acv
- 2 Tbsp coconut oil * I prefer refined
- pinch sea salt
- 1/4 cup coconut manna * If temps are cold, I find it very helpful to soften the coconut manna by placing the jar in a pan with very hot water for about 5 minutes.
- 2 Tbsp coconut oil
- Juice and zest one lemon
- 2 Tbsp coconut milk * add more if consistency is too thick
- honey * start with none and add 1 tsp. at time, to desired sweetness (I ended up using 1 Tbsp)
- 1 packet food-based dye * optional
Preheat oven to 350.
Puree strawberries and sliced plantain to food processor and puree until completely smooth, scraping down sides as needed.
Add remaining ingredients and puree till smooth
Spoon carefully into pre-greased donut pan, or using a plastic bag with a small hole cut in end, pour batter into donut shapes on a parchment-lined baking pan.
Bake for 25 minutes.
While donuts are baking, make frosting. Put all ingredients into a small bowl and whisk until smooth, adding more coconut milk if consistency is too thick.
Add honey last, beginning with 1 tsp and adding till desired sweetness is reached.
After donuts have cooled, frost and enjoy!