Strawberry Rhubarb Crumble Donuts Jump to Recipe ↓

by Andrea Witthoeft October 26, 2022 0 Comments

WOW, I haven's posted a new blog post since last year at this time, right before
my daughter was born. I wanted to update you all and tell you my goals for
serving you with new delicious weekly recipes & step-by-step videos is my 2023
desire. Thank you for your patience with me becoming a new mama.

I know these Strawberry Rhubarb Crumble Donuts are more of a summer treat,
however, I found this recipe a perfect transitioning recipe into my favourite cozy
autumn season. These donuts are 100% gluten-free, sugar-free, grain-free & of
course can be made dairy-free also with my suggested alternatives.

Watch step-by-step how to make these scrumptious donuts on my YouTube
Channel, oh, and don't forget to subscribe so you don't miss my new weekly

WATCH HERE: https://youtu.be/jeJD4ItqH

These delicious keto & paleo approved donuts are loaded with a warming touch of
cinnamon & a hint of almond extract makes for a cozy afternoon with a cup of tea!

Strawberry Rhubarb Crumble Donut Recipe

Dry ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 3 tablespoons psyllium husk powder
• 1/4 cup (Organika) grass-fed collagen
• 1/2 cup monk fruit golden (Lakanto)
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons instant yeast
• 1 teaspoon sea salt
• 1 cup chopped strawberries
• 1 cup chopped rhubarb

Wet ingredients:

• 4 free-run eggs room temp
• 1 tablespoon apple cider vinegar
• 1/4 cup avocado oil
• 1/2 cup Greek yogurt - full-fat
• — use coconut yogurt for DF
• 1 tablespoon honey - activates the yeast
• 1 tablespoon apple cider vinegar
• 1 teaspoon pure vanilla extract + almond extract

Crumble topping:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 tablespoons grass-fed butter - soft
• — use coconut oil or palm shortening for DF
• 1/2 cup monk fruit (Lakanto) + cinnamon to taste

Sweet glaze:

• 1 cup powdered monk fruit @Lakanto
• 1/4 cup coconut milk full-fat 

NOTE: You can find all my favourite baking ingredient brands for baking with here: https://bakerlita.market/collections/bake-pantry

 And all my favourite bake/ware brands (like the silicone donut pan I always to bake my donuts) for baking with here: https://bakerlita.market/collections/bake-ware

 

Instructions:

1. Preheat oven to 350°F/180°C.
2. Mix all dry ingredients in a bowl. Add the chopped strawberries & rhubarb.
3. NOTE: Make sure strawberries & rhubarb are finely chopped into small pieces. Whisk together with the dry ingredients, and set aside.
4. Add all the wet ingredients to a stand mixer or regular bowl. Whisk until well incorporated.
5. Add the dry ingredients to the wet, and mix/whisk again until well incorporated.
6. Using a rubber spatula, scrape donut dough around the bowl, and use a large cookie scoop to transfer the dough into a piping bag (you can also use a big ziplock bag).
7. Grease a silicone donut baking pan with coconut or avocado oil to ensure it does not stick.
8. Cut the bottom of the piping bag & squeeze out the dough just enough to fill halfway up to the rim of the donut pan.
9. Crumble: Place all the crumble ingredients into a bowl and, using your hands, mix the crumble until it is well incorporated.
10. Crumble the topping generously on each donut. 
11. Bake for 17-20 minutes at 350°F/180°C.
12. As the donuts are baking, you can prepare the sweet glaze.
13. Sweet glaze: Add powdered sweetener and lemon juice to a small bowl, whisk until smooth. 
14. Once the donuts are out of the oven, wait about 10 minutes before flipping them over on a cooling rack. Let donuts cool for an additional 20 minutes in the fridge.
15. Using a small spoon, garnish the top crumble with the sweet glaze &  enjoy!
16. Refrigerate and store in an airtight container for one week, or freeze for three months.
17. Serve them cold, or take them out of the fridge 20min before eating.

Blessings #BakeTheBakerlitaWay

Andrea Witthoeft 

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