An allergen friendly take on a traditional and fruity breakfast favorite
Dry: 1 c. Gluten-Free Flour (I used Bob's Red MIll 1-to-1) 1/2 tsp. Cream of Tartar 1/2 tsp. Baking Soda 1/4 tsp. Sea Salt 1 tsp. Cinnamon
Wet: 1/4 C. Honey (Maple Syrup or Agave for vegan) 1/4 C. Dairy-Free Milk of Choice (I used Trader Joe's boxed Coconut Milk) 1 tsp. Apple Cider Vinegar 1/2 tsp. Vanilla Extract 3 1/2 TBSP. Avocado Oil (Coconut or Grapeseed Oil would also work) 1/3 c. Fresh or Frozen Blueberries
Preheat oven to 350 degrees and grease a donut pan with coconut oil lightly. (My donut pan makes 6 donuts, to make a full dozen you will need to double the mix)
In a small mixing bowl, mix together all wet ingredients except for the berries. In a medium mixing bowl, mix together dry ingredients. Slowly mix wet ingredients into medium bowl with dry ingredients. Fold in berries.
Using a piping bag, ziploc bag or spoon, fill donut pan rings 3/4 of the way.
Bake for 10-12 minutes. Allow to cool in pan for 5-10 minutes before transferring to wire rack.
Cool for an additional 5-10 minutes. Enjoy plain, dust with powdered sugar or use a for a sweeter donut.
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