Last time I made a batch of donuts I came across this concept “what if I blend freeze-dried raspberries through my Nutribullet – I bet this would make a really pretty color for my next batch of gluten-free donuts ” and it did!

These raspberry powdered donuts get their beautiful pink color from actual freeze-dried raspberries.

Blended with powdered sugar it makes a super tasty sweet and tangy taste – absolutely delicious and very very Summer!

 

If you don’t have have Nutribullet you can pulse your freeze-dried raspberries in a food blender or Vitamix. It only takes a few minutes to turn them into a pinkalicious powder sprinkles!

This recipe varies a bit from my usual no -refined sugar recipes but this is what this blog is all about it. Nothing in our house is an extreme – it’s more about healthy choices. I bake cakes and donuts in our house that are made from regular orhganic cane or powdered sugar for the sole reason that I don’t want to deprive my family and myself due to constant restrictions. There is nothing wrong with grass-fed unsalted butter and organic cane sugar once in a while and these donuts make my kids so super happy when I make them – how could I ever say no?

If you have these type of treats once in a while it’s perfectly fine .. that’s life and life is about being happy!

By the way, I usually choose entirely organic ingredients in my house, and these donuts do not contain anything artificial such as artificial food colors, which I’m not a fan of and something I will try to always avoid. That’s a hole other story…

Anyway, here to some really delicious pink raspberry donuts!

 

Ingredients:

(vegan options)

1 1/4 cup gf Flour Blend

1 tsp Baking Powder, aluminum-free

3/4 cup Cane Sugar

pinch of Salt

1/2 cup Butter, unsalted and softened or Coconut oil

1 Egg (or 1 flax egg)

1/cup milk (dairy or non-dairy)

1 tbsp Vanilla

1/4 cup Raspberry juice, from defrosting 1/2 cup of frozen raspberries

 

Icing:

1 cup Organic Powdered Sugar

1/4 cup  freeze-dried Raspberries

 

 

Preheat oven to 350 degrees

Grease donut pan with butter or coconut oil

In a bowl mix all dry ingredients

Set aside.

In another bowl mix butter with a hand mixer, add egg and vanilla.

Mix until well combined but do not over-mix!

Add dry ingredients, keep mixing and slowly add your raspberry juice.

Spoon batter into donut pan and bake for about 10-12 minutes or until edges are golden brown.

Remove donuts from oven and let them cool on cooling rack.

 

In the meantime add your freeze-dried raspberries to blender or food processor.

Pulse for a few minutes until pulverized.

Mix raspberry powder with powdered sugar and sprinkle your donuts!

 

 

 

Wholesome Sweeteners, Organic Sugar, Cane, 2 lb  Woodstock, Evap Cane Sugar Powdered, At least 95% Organic, 16 oz  Natierra Nature's All Foods Freeze-Dried Raspberries, 1.3 Ounce Kerrygold Pure Irish Butter - Unsalted (8 ounce)  King Arthur Flour Multipurpose Flour, Gluten Free, 24-ounces  Vitamix Certified Reconditioned 5300 Blender, Black Nutri Bullet 13 Piece NB9-1301 Pro Blender/Mixer  Norpro 3980 12-Count Nonstick Mini Donut Pan