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!
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
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
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!