Mini Strawberry Donuts with Matcha Coconut Cream

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I wanted to combine flavours that spoke to the ending of summer and the start of fall. To me, strawberries symbolize the epitome of those last stretches of summer heat. The fullness, ripeness, and deepness of their colour are all situated in my brain memories beside summer and August. Matcha on the other hand makes me think of earthy, moist soil and the turning of the leaves. The two together are a celebration – a farewell and a greeting all at once. I hope you can feel all of these feels along with me as you take your first bite, and welcome fall into our minds, homes, and tastes!

Ingredients

Donuts:
1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
1/2 cup strawberry purée (approx. 10 strawberries mashed with a fork or blended)
1/3 cup raw honey (sub agave if vegan)
2 tbsp coconut oil, melted
1 tsp vanilla
1/2 cup almond milk + 1 tsp apple cider vinegar

Matcha Coconut Cream:
1 can full fat coconut milk, chilled in the fridge overnight so that the cream rises to the top
1/2 cup powdered sugar (optional)
1 tsp matcha dissolved in 1 tsp boiling water

Instructions

View the full recipe at Spice + Sprout →