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.