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Homemade Strawberry Puffs Recipe
These delicious Strawberry and Cream Puffs were inspired by Coco Puffs and are part 4 of my Cereal series. They're fun to make and also tasty!
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Shopping List
Strawberry Puff Ingredients:
- 1 cup freeze-dried strawberries (for flavor and color)
- 1/2 cup tapioca starch
- 1 + 1/8 cups rice flour
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1 tsp beetroot powder
- 2 tsp lemon juice
- 1/4 cup + 1 tablespoon oat milk
- 2 Tbsp agave
- 1 tsp vanilla extract
- 2 Tbsp melted coconut oil
- A pinch of salt
Cream Puff Ingredients:
- 1/2 cup tapioca starch
- 1 cup rice flour
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 3 Tbsp oat milk
- 2 tsp melted coconut oil
- 2 Tbsp maple syrup or agave
- 1 + 1/2 tsp vanilla extract
- A pinch of salt
Directions
Instructions:
- Preheat the Oven to 300 degrees
- Blend the freeze-dried strawberries into a fine powder.
- In a bowl, combine the strawberry powder, rice flour, almond flour, tapioca starch, coconut sugar, salt, and baking powder. Mix.
- Prepare the Wet Ingredients: In another bowl, mix the beetroot powder, oat milk, lemon juice, agave, vanilla extract, and melted coconut oil until you have a dough. If the dough is too sticky, add more rice flour.
- Repeat steps 3 and 4 for the cream puff dough, using the cream puff ingredients.
- Roll out the dough, cut it into small pieces, and shape them into balls. Place them on parchment paper.
- Bake the puffs in the preheated oven for 20 minutes.
- Let the puffs cool, then place them back in the oven at 200°F (95°C) for 10 minutes to make them extra crispy. (optional)
- Keep the puffs in an airtight container for 5-7 days.
Shopping List
Strawberry Puff Ingredients:
- 1 cup freeze-dried strawberries (for flavor and color)
- 1/2 cup tapioca starch
- 1 + 1/8 cups rice flour
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1 tsp beetroot powder
- 2 tsp lemon juice
- 1/4 cup + 1 tablespoon oat milk
- 2 Tbsp agave
- 1 tsp vanilla extract
- 2 Tbsp melted coconut oil
- A pinch of salt
Cream Puff Ingredients:
- 1/2 cup tapioca starch
- 1 cup rice flour
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 3 Tbsp oat milk
- 2 tsp melted coconut oil
- 2 Tbsp maple syrup or agave
- 1 + 1/2 tsp vanilla extract
- A pinch of salt
Directions
Instructions:
- Preheat the Oven to 300 degrees
- Blend the freeze-dried strawberries into a fine powder.
- In a bowl, combine the strawberry powder, rice flour, almond flour, tapioca starch, coconut sugar, salt, and baking powder. Mix.
- Prepare the Wet Ingredients: In another bowl, mix the beetroot powder, oat milk, lemon juice, agave, vanilla extract, and melted coconut oil until you have a dough. If the dough is too sticky, add more rice flour.
- Repeat steps 3 and 4 for the cream puff dough, using the cream puff ingredients.
- Roll out the dough, cut it into small pieces, and shape them into balls. Place them on parchment paper.
- Bake the puffs in the preheated oven for 20 minutes.
- Let the puffs cool, then place them back in the oven at 200°F (95°C) for 10 minutes to make them extra crispy. (optional)
- Keep the puffs in an airtight container for 5-7 days.
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