Community Cookbook
Powdered Blueberry Donuts
Mandi Pimental
An allergen friendly take on a traditional and fruity breakfast favorite
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Ingredients:
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 -
Instructions:
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. - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 6
- Cuisine: -Select (optional)-
- Cooking method: Bake
- Special ingredients: no dried fruits, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
- Just right for...: Great for kids, Comfort food, Quick & easy
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 15-30 minutes
- Substitution ideas: Honey can be subbed for agave or maple syrup for vegan.
Published in
Breakfast & Brunch
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