1 ½ C (180 g) War Eagle Mill all-purpose flour
1 tsp. Rumford baking powder
½ tsp. kosher salt
½ tsp. Frontier Co-op ground cardamom
¼ tsp. Frontier Co-op ground cinnamon
½ C Wholesome granulated sugar or ¼ C Swerve Lakanto Monkfruit Sweetener
1 Farmers Hen House large egg
½ C Organic Valley buttermilk
¼ C Spectrum Culinary safflower/sunflower oil
2 tsp. Starwest rose water
2 tsp. Frontier Co-op vanilla extract
½ C pureed organic strawberries
1 tsp. Frontier Co-op vanilla extract
1 tsp. Starwest rose water
2 C Wholesome powdered sugar
1-2 Tbsp. Organic Valley buttermilk
2 Tbsp. Natierra freeze dried strawberries
Dried bulk rose petals for topping, optional
Preheat oven to 400. Spray a donut pan with non-stick spray, set aside.
In a bowl, whisk together your flour, baking powder, kosher salt, cardamom, and cinnamon, set aside.
In a separate, larger bowl, whisk together your sugar and egg, add the buttermilk, oil, rose water, and vanilla extract. Whisk until just combined.
Add in your dry ingredients, whisk until just combined, and fold in your strawberry puree. Make sure you don’t overmix it.
Pipe into donut pan, filling 2/3 of the way full. Tap pan on counter top before placing in oven. Bake for 8-10 minutes.
While that is baking, make your glaze. In a bowl, add your powdered sugar, vanilla extract, and rose water. Add in 1 Tbsp. of your buttermilk, stir to combine. Add the other and whisk until smooth. Crush your freeze dried strawberries into a powder and whisk into the glaze.
Allow your donuts to cool for 5 10 minutes and transfer to a wire rack to cool completely.
Once cool, dip in your glaze. Sprinkle crushed dried rose petals on top.