1. Preheat the oven to 400 degrees. Oil the doughnut pans with coconut oil and set aside.
2. In a liquid measuring cup, add the 1 tablespoon of white vinegar and fill to 1 cup with nut or hemp milk. Set aside.
3. In a large mixing bowl, add the flour, ground flaxseed, coconut sugar, baking powder, cinnamon and salt. Using a whisk, stir to combine. Set aside.
4. In a small mixing bowl, combine the vanilla, maple syrup, eggs and coconut oil. With a hand mixer, mix on medium speed for 2-3 minutes until well combined.
5. Alternating, add 1/2 of the milk mixture to the large bowl. Using the hand mixer to combine on medium speed. Then add 1/2 of the egg mixture. Mix again on medium speed. Then, add the rest of the milk mixture, mix again – and the rest of the egg mixture, mix again. (Alternating mixing creates a smooth and creamy buttermilk dough that is perfect for this gluten free donut recipe.)
6. Fold in the 1 cup of strawberry pure (or use a no-added sugar strawberry jam).
7. To a large decorating bag or 1 gallon plastic bag (cut a small piece the size of your thumb off the corner when filled), add all of the donut dough to the bag and begin piping into the donut pan.
8. Bake for 12-15 minutes, or until a toothpick inserted in the middle comes out clean. Remove donuts from pan and let cool on a wire rack.
9. Once cooled, frost the gluten free donuts with the cream cheese frosting (see below), then push the donut gently into a bowl of unsweetened shredded coconut. Gently spoon the strawberry glaze and then top with the diced strawberries.

OPTIONAL: GLUTEN FREE DONUT RECIPE FROSTING

1. In a high speed blender, add the 1/2 cup of coconut sugar and pulse for 10-15 seconds. Be careful to not breath in the sugar when you remove the lid. Set aside.
2. To a small mixing bowl, add the room temperature cream cheese and vanilla and blend together using a hand mixer for 1-2 minutes, or until well creamed.
3. Add the coconut sugar and mix until well combined.

OPTIONAL: STRAWBERRY GLAZE FOR THE GLUTEN FREE DONUT RECIPE

1. In a small bowl, add the strawberry puree or jam along with 1 teaspoon of lemon juice. If not thin enough to spread, add another 1/2-1 teaspoon of lemon juice.