For the strawberry glaze
6 large strawberries (the riper the better)
120ml coconut cream
60ml coconut oil, melted
1 tsp maple syrup
For the doughnuts
260g gluten-free all-purpose flour
95g coconut palm sugar
35g crushed dried strawberries
1 tbsp ground flaxseed
1 tsp baking powder
240ml unsweetened nut milk
60ml coconut oil
1 tsp pure vanilla extract
Dehydrated strawberries, for garnish
To make the strawberry glaze: In a blender, combine all the ingredients and blend until smooth. Chill the glaze in the fridge for at least 45 minutes or overnight.
To make the doughnuts: Preheat the oven to 165C. Lightly grease 12 doughnut moulds and set aside.
In a large bowl, combine the flour, sugar, dried strawberries, flaxseed, and baking powder. Set aside.
In a small saucepan, gently warm the milk and oil over medium-low heat until the oil is melted and the milk is warm to the touch. Remove from the heat and stir in the vanilla.
Fold the milk mixture into the dry ingredients and stir until smooth. Pour the batter into the prepared doughnut moulds. Bake until golden and firm to the touch, 18 minutes.
Allow the doughnuts to cool completely in the moulds. Flip them over and gently tap the bottom of the moulds with a spoon to ease the doughnuts from the pan. Use a spoon to drizzle the doughnuts with the strawberry glaze, sprinkle with the dehydrated strawberries, and serve.
Eat Clean, Play Dirty: Recipes for a Body and Life You Love by Danielle Duboise and Whitney Tingle is published by abrams&chronicle books, £21.99, www.abramsandchronicle.co.ukFood photography by Lianna Tarantin