Cal Giant | March 5, 2016
Mmm donuts. I love donuts (who doesn't?!). But I always end up feeling gross after I eat them. So when I heard I could bake a healthier version without compromising flavor, I jumped on the chance.
These donuts are so easy to make, made even easier with a donut shaped baking pan (I found one at Target). And I love that the glaze naturally turns pink/purple from the blueberries.
Also, did you guys d0wnload our newest eBook full of vegan recipes? Two Weeks of Vegan Breakfasts with Kathy Patalsky is available by clinking the link here!
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
Glaze
⅓ cup California Giant Blueberries
2 tablespoons coconut milk
1 to 2 cups confectioners' sugar
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.
