Step 1

Preheat the oven to 350F and grease or spray your donut moulds with nonstick cooking spray.

Step 2

whisk the oat flour, baking powder, and salt together in a medium bowl. Set aside.

Step 3

in a separate bowl, combine the sugar, almond butter, applesauce, vanilla, and non-dairy milk. Mix until the sugar is dissolved, then add to the dry ingredients and mix well, until no clumps of flour are left. Mix the chopped strawberries with the lemon juice (this keeps them from turning purple in the oven). Then, fold the strawberries into the batter.

Step 4

Use a spoon or cookie scoop to transfer the batter into a donut pan, dividing it evenly between 12 “donuts”. Bake in the middle rack for 20 to 22 minutes, then remove from the oven and let sit for 5-7 minutes to cool before removing the donuts and placing them on a wire rack. Let cool completely before glazing.

Step 5

Pulse the freeze-dried strawberries in either a spice grinder or a food processor until a fine powder forms, then sift this powder into a small bowl. Add the powdered sugar and lemon juice to the bowl and whisk to form a thick glaze. If necessary, add additional water in 1 teaspoon increments until it has thinned to your liking – I used 1 additional teaspoon.

Step 6

dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve & enjoy; leftovers will keep at room temperature for up to 2 days with glaze, or can be frozen for up to 2 months.