Gluten-Free, Vegan Serves 10

• 1/2 cup Coconut Flour
• 1/3 cup Coconut Sugar
• 1 Tbsp melted Vegan Butter
• 1/2 cup Almond Flour
• 1 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1 Tbsp Pure Maple Syrup
• 1/3 cup Coconut Milk
• 1/4 tsp Cinnamon
• 1 Flaxseed egg
• 10 medium Strawberries

Glaze:

• 1/2 tsp Sea Salt
• 3 cups Stevia Sugar
• 1/2 tsp Pure Vanilla
• 1/2 cup Coconut Milk

Directions:

Preheat the oven to 425 degrees F. Treat a 6 doughnut pan with the non-stick option of choice (I like coconut oil for this recipe). In a large bowl combine dry ingredients. Create a well in the center of the dry ingredients and pour the milk, flaxseed egg, butter, and syrup into the center of the well. Stir until well combined. Blend strawberries into a puree. Stir in half of the strawberries until well combined and mix in the rest. The batter should be wet, not runny. Pour dough into a pastry bag and pipe into doughnut molds making sure not to overfill the mold. Bake for 7-9 minutes or until the doughnut springs back when touched. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely. While doughnuts are cooling make the glaze by stirring all the ingredients together. Once doughnuts are cooled glaze by dipping them into the bowl with the glaze.