Ingredients:
1 cup All-purpose Flour
1 cup Whole Wheat Flour
½ cups Sugar
1-½ teaspoon Baking Powder
½ teaspoons Salt
¾ cups Buttermilk
2 Large Eggs
¼ cups Maple Syrup
2 Tablespoons Coconut Oil, Melted
½ teaspoons Vanilla Extract
1 cup Fresh Strawberries, Diced
for the strawberry glaze
½ cups Fresh Strawberries, Diced
1 cup Powdered Sugar
1 Tablespoon Warm Water
Preparation:
Preheat oven to 425ºF.
In a bowl, combine flours, sugar, baking powder and salt. Stir to combine. In a separate bowl, whisk together buttermilk, eggs, maple syrup, coconut oil and vanilla. Add wet ingredients to dry ingredients and mix until incorporated. Do not over-mix. Fold in strawberries.
Pipe mixture into prepared donut pan, filling 2/3 full. Bake donuts for 10 minutes, until toothpick inserted comes out clean. Let donuts cool in pan for 5 minutes, then transfer to a cooling rack and let cool completely.
For the glaze:
Puree strawberries and strain through a fine mesh strainer, trying to extract as much juice as you can. Combine strawberry juice and powdered sugar. Stir and add warm water to thin it, if needed.
Dip donuts into glaze. Serve immediately or keep in an airtight container in the fridge for 2 days.
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