Name: Homemade Strawberry and Cream Puffs
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Other
Ingredients: 1 cup freeze-dried strawberries (For flavor and color; blend into a fine powder.); 0.5 cup tapioca starch (For strawberry puff dough.); 1.125 cup rice flour (For strawberry puff dough; additional rice flour may be needed if the dough is too sticky.); 0.5 cup almond flour (For strawberry puff dough.); 0.25 cup coconut sugar (For strawberry puff dough.); 1 tsp baking powder (For strawberry puff dough.); 1 tsp beetroot powder (For the strawberry puff wet mixture and color.); 2 tsp lemon juice (For strawberry puff dough.); 0.3125 cup oat milk (Includes 1/4 cup plus 1 tablespoon; for strawberry puff dough.); 2 tbsp agave (For strawberry puff dough.); 1 tsp vanilla extract (For strawberry puff dough.); 2 tbsp coconut oil (Melted; for strawberry puff dough.); salt (A pinch, for strawberry puff dough.); 0.5 cup tapioca starch (For cream puff dough.); 1 cup rice flour (For cream puff dough.); 0.5 cup almond flour (For cream puff dough.); 0.25 cup coconut sugar (For cream puff dough.); 1 tsp baking powder (For cream puff dough.); 3 tbsp oat milk (For cream puff dough.); 2 tsp coconut oil (Melted; for cream puff dough.); 2 tbsp maple syrup or agave (Use maple syrup or agave for cream puff dough.); 1.5 tsp vanilla extract (For cream puff dough.); salt (A pinch, for cream puff dough.)

Steps

Preheat the oven to 300°F (150 °C). Line a baking sheet with parchment paper.
Blend the freeze-dried strawberries until they become a fine powder.
In a bowl, combine the strawberry powder, rice flour, almond flour, tapioca starch, coconut sugar, salt, and baking powder. Mix thoroughly.
In a separate bowl, combine the beetroot powder, oat milk, lemon juice, agave, vanilla extract, and melted coconut oil. Mix until the ingredients form a dough. If the dough is too sticky, add more rice flour.
In another bowl, combine the cream puff tapioca starch, rice flour, almond flour, coconut sugar, salt, and baking powder.
For the cream puff dough, mix the oat milk, melted coconut oil, maple syrup or agave, and vanilla extract into the dry ingredients until a dough forms.
Roll out the strawberry and cream puff doughs. Cut the dough into small pieces and shape the pieces into balls.
Arrange the dough balls on the parchment-lined baking sheet.
Bake the puffs in the preheated oven for 20 minutes.
Let the puffs cool. For extra-crispy puffs, return them to a 200°F (93 °C) (95°C (203 °F)) oven for 10 minutes; this step is optional.
Store the cooled puffs in an airtight container for 5–7 days.

Notes

The optional second bake at 200°F (95°C) for 10 minutes makes the puffs extra crispy. The source says to add more rice flour if the strawberry dough is too sticky.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 416
Protein: 6 g
Carbs: 74 g
Fat: 12 g
Fiber: 3 g

Where the calories come from

Rice flour20%
Rice flour17%
Almond flour8%
Almond flour8%
Coconut oil7%
Everything else39%

dessert
snack
vegan
dairy-free
egg-free
plant-based
baked
cereal-inspired

Homemade Strawberry and Cream Puffs

Ingredients

Strawberry Puffs

Cream Puffs

Steps

Notes

Nutrition

Where the calories come from

Keep this recipe