Gluten Free Vegan Blueberry Donuts

Ingredients

For the gluten-free and vegan option

• 2 1/2 cups gluten-free self-rising flour
• 1/2 cup pure maple syrup can sub for agave nectar
• 1/4 cup coconut oil
• 1 cup milk of choice
• 1/4 cup blueberries

For the paleo and keto option

• 2 1/4 cups blanched almond flour
• 1/2 cup granulated sweetener of choice
• 4 large eggs
• 1 tsp baking powder
• 1 tsp apple cider vinegar
• 1/4 cup milk of choice
• 1/4 cup blueberries

For the sugar free glaze

• 2 cups sugar free powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk of choice

Instructions

For the vegan and gluten-free option

1. Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
2. Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the blueberries, and mix until a thick dough remains. Fold through the blueberries.
3. Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
4. Bake for 12-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
5. Once cool, spread each donut in the sugar free glaze.

For the paleo and keto option

1. Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
2. In a large mixing bowl, add your blanched almond flour and sweetener of choice and mix well. Set aside. In a separate mixing bowl, add the rest of your ingredients, except for the blueberries, and mix until combined. Add to your dry ingredients and mix until combined.  Fold through the blueberries.
3. Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
4. Bake for 12-15 minutes, or until a skewer comes out clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
5. Once cool, spread each donut in the sugar free glaze.

For the sugar-free glaze

1. Add your powdered sugar into a large mixing bowl.
2. Add your vanilla extract and one teaspoon of milk of choice. Slowly add extra milk while stirring the mixture, until thick.

Notes

• Healthy Gluten Free Vegan Blueberry Donuts Recipe should be stored in the fridge and will keep well for up to 1 week. Donuts are freezer friendly and keep well for up to 6 months.
• This Recipe adapted from >>>> Click Here

Nutrition

Serving: 1Donut | Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Fiber: 4g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 0.5mg | NET CARBS: 7g

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