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Tour de Fresh
Gluten-Free Vegan Blackberry Baked Donuts
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 Blackberries
Optional glaze:
⅓ cup California Giant Blackberries
2 tablespoons coconut milk
1 to 2 cups confectioners' sugar
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.
PREP TIME
TOTAL TIME
SERVES
CALORIES
per serving
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15 minutes
30-35 mins
12
221
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