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Blueberry Coconut Donuts

October 22, 2017

This is a recipe for gluten-free and vegan baked donuts (made without refined sugar, soy, and nuts). They make a light and healthy dessert or breakfast full of fresh blueberries without the traditional fried donut calorie bomb. 


Made with coconut milk, coconut palm sugar and coconut oil, this is a light and airy coconut-tinged blueberry treat, and safe for most diets and void of all the common allergens.

 

This recipe yields 10 to 11 medium "donuts"--I used this super easy (and cute) Wilton Nonstick 6-Cavity Donut Pan. It's way cheaper on Amazon than any other store, so I recommend using the linked text to (a) save money and (b) help me out to continue to provide my free healthy recipes!


Though these are technically not a donut since they aren't fried, they look like one and taste amazing, so hey, it counts. You can also use a donut hole pan or a cute mini cake pop maker like this adorable Babycakes maker for a couple dozen mini donut holes or cake pop bites. Yum!

 

 I love using fruit to sweeten my recipes, and blueberries are one of my favorites: high in Vitamin C, low in calories, sweet and full of antioxidants and anti-inflammatory properties.   


Ingredients:


3/4 cup coconut milk mixed with 1 teaspoon lemon juice*
1 mashed banana (about 1/2 cup)
3 tablespoons coconut oil, melted
1/3 cup coconut palm sugar
1/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1/4 cup quinoa flour or coconut flour
2-1/2 teaspoons baking powder
3/4 cup fresh or frozen blueberries

Optional Glaze:
1/3 cup blueberries
2 tablespoons coconut milk
1 cup organic powdered sugar

Optional Blueberry Sugar:
Raw Turbinado Sugar
Blueberry Juice

Directions:

1.  Whisk coconut milk and lemon juice and set aside to curdle and form "buttermilk".

(*This is my vegan buttermilk: regular buttermilk can be used, but a better buttermilk alternative is my favorite: unsweetened vanilla coconut milk mixed with lemon juice and set aside to curdle and thicken.)
2.  Mix in mashed banana, melted coconut oil, coconut milk and coconut palm sugar.
3.  Mix in dry ingredients (gluten-free flours or a total of 1 and 1/4 cups regular flour if preferred), folding in fresh or frozen blueberries last.
4.  Pour into donut cake pan and bake for 16 to 20 minutes at 350F.

 

Let cool a few minutes when donuts are golden and spring back when touched, after about 16 to 20 minutes and then de-pan.  Drizzle on optional glaze and sprinkle on optional blueberry sugar.  Tip: spritz the pan with nonstick spray for easier de-panning.

 

Optional blueberry glaze and blueberry sugar garnish: 


Optional Glaze Directions:
Warm blueberries to soften and whip with powdered sugar and coconut milk until the desired texture is reached.

 

Optional Blueberry Sugar:
Mix fresh blueberry juice with raw turbinado sugar; set aside to dry before using.

 

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