RASPBERRY BAKED DONUTS WITH RASPBERRY GLAZE

Ingredients

Raspberry purée:

• 1 ½ cups fresh raspberries
• 2 TBS sugar

Raspberry Donuts:

• ¾ cups old fashioned oats
• ¼ cup all-purpose flour or all-purpose gluten-free flour
• ¼ cup freeze-dried raspberries
• 1/4 cup granulated sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• 1/2 tsp sea salt
• 2 TBS coconut oil or butter melted
• 2 TBS honey
• ¼ cup almond milk
• ¼ cup raspberry puree
• 1 tsp pure vanilla extract
• 1 egg

Glaze:

• 2 TBS raspberry puree
• 1 cup powdered sugar

Instructions

Dry mixture:

1. Preheat oven to 350 degrees F. Grease a standard 6-cavity donut pan. Set aside.
2. Place old-fashioned oats, all-purpose flour and freeze dried raspberries in the container of your Vitamix.
3. Blend, starting on low speed and increasing to high, for 30-60 seconds until the mixture resembles flour and is light pink in color.
4. Transfer the dry mixture to a medium bowl.
5. Add baking powder, baking soda, sea salt and sugar to the flour mixture, stir until combined and set aside.
6. Rinse the container of your Vitamix and proceed to the next step.

Raspberry Purée:

1. Blend 1 ½ cups of raspberries with 2 TBS granulated sugar starting on low speed and increasing to high. Blend for two minutes on high or until the mixture is completely smooth. If necessary, scrape down the sides and continue blending.
2. Remove the purée from the Vitamix container and transfer it to a small bowl, set aside.

!Making the donuts:

1. Add melted coconut oil (or butter), honey, almond milk, raspberry purée and vanilla extract to the container of your Vitamix blender. Blend until the mixture is smooth (about 30-60 seconds).
2. Add ½ of the dry ingredients to the wet ingredients in the blending container and blend until just combined
3. Add the other half of the dry ingredients and blend until the mixture is homogenous.
4. Add the egg and blend until the batter is smooth.
5. Transfer the batter to a small plastic bag. Cut a small hole in the bottom tip of the bag and pipe the batter into the wells of the prepared donut pan, filling each well about ¾ full.
6. Bake for 15 minutes or until the top is set and the sides are slightly browned.
7. Let the baked donuts sit in the pan for 5 minutes before removing and transferring to a wire rack to cool.

!Make the glaze:

1. While the donuts are baking, mix 2 TBS of raspberry purée with 1 cup of powdered sugar. Stir until combined and there are no lumps. *NOTE: I found this to be the best ratio that resulted in a glaze that hardened and tasted just like a bakery glaze. To achieve different shades of pink, simply add less powdered sugar, however be aware that the glaze may remain sticky if you do not add enough.
2. Once the donuts are cooled, spoon about 1-2 TBS of glaze on top of each donut. If desired, top the donuts with sprinkles, dried raspberries, etc. immediately (before the glaze hardens).
3. Let the glazed donuts sit at room temperature or in the refrigerator to harden before eating!

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