On my continued quest to use herbs in unusual ways in the kitchen, I have cobbled together a recipe for strawberry basil doughnuts. Baked. And gluten-free.
Not your typical cardboard gluten-free snack.
Nor are they your grandma’s homemade doughnuts.
1 2/3 cup gluten free baking mix (I used King Arthur, as it is my favorite gluten-free product)
2/3 cup sugar
1/4 teaspoon salt
1 cup strawberries
1/2 cup milk
1 teaspoon vanilla
1 tablespoon honey
1/2 cup fresh basil leaves
Preheat oven to 350 degrees. Grease doughnut pan and set aside.
Mix all ingredients together in blender until strawberries and basil are well chopped and incorporated.
Carefully pour the batter into the doughnut pan. (I used a canning ladle for this, but a small measuring cup with spout would work as well.)
Bake for 15-20 minutes. Let set on cooling rack for 5-10 minutes.
If desired, dip the doughnuts first in melted butter then sugar.
(I had extra batter so I made mini muffin with the remaining batter. Same baking time.)