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:

  • 1
    Preheat the Oven to 300 degrees
  • 2
    Blend the freeze-dried strawberries into a fine powder.
  • 3
    In a bowl, combine the strawberry powder, rice flour, almond flour, tapioca starch, coconut sugar, salt, and baking powder. Mix.
  • 4
    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.
  • 5
    Repeat steps 3 and 4 for the cream puff dough, using the cream puff ingredients.
  • 6
    Roll out the dough, cut it into small pieces, and shape them into balls. Place them on parchment paper.
  • 7
    Bake the puffs in the preheated oven for 20 minutes.
  • 8
    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)
  • 9
    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:

  • 1
    Preheat the Oven to 300 degrees
  • 2
    Blend the freeze-dried strawberries into a fine powder.
  • 3
    In a bowl, combine the strawberry powder, rice flour, almond flour, tapioca starch, coconut sugar, salt, and baking powder. Mix.
  • 4
    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.
  • 5
    Repeat steps 3 and 4 for the cream puff dough, using the cream puff ingredients.
  • 6
    Roll out the dough, cut it into small pieces, and shape them into balls. Place them on parchment paper.
  • 7
    Bake the puffs in the preheated oven for 20 minutes.
  • 8
    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)
  • 9
    Keep the puffs in an airtight container for 5-7 days.

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