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Gluten-Free Vegan Blueberry Baked Donuts

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Ingredients:

  • ¾ cup coconut milk mixed with 1 teaspoon lemon juice*
  • 1 mashed banana (about ½ cup)
  • 3 tablespoons coconut oil, melted
  • ½ cup coconut palm sugar
  • ¼ cup brown rice flour
  • ½ cup sorghum flour
  • ¼ cup tapioca flour
  • ¼ cup quinoa or coconut flour
  • 2½ teaspoons baking powder
  • ¾ cup fresh California Giant Blueberries

Optional glaze:

  • ⅓ cup California Giant Blueberries
  • 2 tablespoons coconut milk
  • 1 to 2 cups confectioners' sugar

Optional blueberry sugar:

  • raw turbinado sugar
  • blueberry juice

Directions:

  • Whisk coconut milk and lemon juice and set aside to curdle and form “buttermilk”.
  • Mix in mashed banana, melted coconut oil, coconut milk and coconut palm sugar.
  • Mix in dry ingredients (gluten-free flours or a total of 1¼ cups regular flour if preferred), folding in blueberries last.
  • Pour into donut cake pan and bake for 16 to 20 minutes at 350˚F. Optional: drizzle with blueberry glaze and sprinkle with raw sugar combined with blueberry juice for a blueberry sugar topping.
prep time
PREP TIME
total time
TOTAL TIME
serves
SERVES
calories
CALORIESper serving
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15 minutes
30-35 mins
12
221
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