Makes 12 doughnuts
For the doughnuts:
1 1 / 2 cups all-purpose flour
2 tablespoons cocoa powder
1 tablespoon beet powder
(optional, for color)
(^3) / 4 cup sugar
1 1 / 2 teaspoons baking powder
(^1) / 2 teaspoon baking soda
(^1) / 2 teaspoon salt
1 cup chopped fresh strawberries
(^1) / 4 cup olive oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
For the strawberry glaze:
(^1) / 2 cup powdered sugar
1 (6-ounce) container Follow
Your Heart Strawberry Yogurt
(^1) / 2 teaspoon vanilla extract
1 teaspoon lemon juice
For the garnish:
1 / 4 cup freeze-dried strawberries
2 tablespoons sprinkles
- For the doughnuts, preheat oven
to 350 degrees and lightly grease a
12-cavity, non-stick doughnut pan.
Set aside. - In a large bowl, whisk flour, cocoa,
beet powder (if using), sugar, baking
powder, baking soda, and salt. - Into a blender, add strawberries,
olive oil, vanilla, and vinegar. Blend
until smooth, stopping to scrape down
sides of blender when necessary. Pour
into dry ingredients and stir until just
combined, being careful not to overmix. - Divide batter evenly between
doughnut pan cavities, filling almost
to top. Bake for 15 minutes, or until
a toothpick inserted into the center
comes out clean. Let cool completely. - For the glaze, in a small bowl, whisk
powdered sugar, yogurt, vanilla, and
lemon juice until smooth. Spread
generously onto cooled doughnuts
and top with freeze-dried strawberries
and sprinkles.
Made
with5