Stumped about what to make for Easter brunch that’s both pretty and delicious? Well, Kourtney Kardashian is here to help. The Keeping Up With the Kardashians star just revealed her recipe on her app for her gluten-and-dairy-free strawberry donuts, and we have an exclusive first look!
- 2 1/2 cups blanched almond flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups strawberries, diced
- 5 Tablespoons of organic honey
- 1/4 cup coconut oil, softened or liquid
- 1 Tablespoon vanilla
- 1 teaspoon lemon juice
- 3 whole large room-temperature eggs (separated)
- 1/3 cup warmed coconut butter
- 3 Tablespoons honey
- 2 Tablespoons lemon juice
- 1/2 cup of freeze-dried strawberries
Preheat the oven to 350 degrees Fahrenheit. Combine almond flour, baking soda, and salt in a large bowl. In a separate bowl, combine honey, coconut oil, vanilla, lemon, and egg yolks. Then, combine the two separate bowls together until completely mixed.
Beat egg whites until peaks form. Fold the egg whites and diced strawberries with the rest of the batter until no egg whites are visible, making sure you do not over mix. Grease donut pan with coconut oil and fill each mold about 3/4 full.
Pop those in the oven and bake for 15-20 minutes or until just firm to the touch. Remove and allow donuts to cool on wire rack.
As the donuts are cooling, mix coconut butter and honey in a small bowl. Then add in lemon juice and the crushed freeze-dried strawberries to the bowl. Slowly add one teaspoon of warm water at a time until the mixture is smooth and creamy. Wait until donuts are completely cool to glaze.
Once glazed, place in freezer for about 10 minutes for the glaze to set. Store in refrigerator until served.
(Images via Kourtney Kardashian)