1/4 cup freeze dried strawberries, crushed into a fine powder
Preheat the oven to 350°F and lightly grease the wells of a mini donut pan with coconut oil and set aside.
In a food processor or blender combine the chopped strawberries and the tablespoon of granulated sugar. Process until completely smooth and set aside.
In a large mixing bowl, whisk together the almond flour, teff, baking powder, baking soda, salt, and xanthan gum.
In a separate bowl whisk together the coconut milk, strawberry puree, and vanilla bean paste.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and beat on medium speed until combined, about 1 minute.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the coconut milk mixture and beginning and ending with the flour. Beat each addition until just blended.
Scoop a scant teaspoon of batter into each prepared well. Bake for 7 minutes, rotate the pan then bake another 7-10 minutes until the donuts are firm to the touch in the center and cooked through. A toothpick inserted into the center of the donut at this point should come out clean.Transfer the pan to a wire rack and let cool for 10 minutes before removing the donuts to the wire rack to cool completely.
Repeat this process with the remaining batter.
To top the donuts
Make the icing by whisking together the powdered sugar, coconut milk, and vanilla bean paste until completely combined with no lumps remaining. If the mixture is too thick you can add more coconut milk by the 1/2 teaspoon full at a time.
When the donuts are completely cool dip one side of the donut into the icing until covered then place onto a platter. Sprinkle the freeze dried strawberry powder over the tops of the donuts once all of them have been iced.
If you are using a standard sized donut pan bake according to your pan’s directions.