Gluten Free Blueberry Cake Donuts 2 Ways

Gluten Free Blueberry Cake Donuts 2 Ways
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    [post_date] => 2017-06-26 14:11:06
    [post_date_gmt] => 2017-06-26 20:11:06
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    [post_title] => Gluten Free Blueberry Cake Donuts 2 Ways
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    [post_modified] => 2017-07-09 11:13:16
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06.26
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TOTAL TIME :GF total:50 minutespaleo total:1 hour
6donuts
INGREDIENTS
  • PALEO DONUTS: Lighter and Fluffier
  • 1 1/4 cups blanched almond flour (brand link below)
  • 1/4 cup coconut flour (brand link below)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 large eggs
  • 6 tablespoons canned full fat coconut milk *
  • 1/4 cup maple syrup *
  • 1 teaspoon vanilla extract (brand link below)
  • 1/4 teaspoon blueberry extract (optional but recommended, link below)
  • 3/4 cup frozen blueberries
  • 1/2 cup melted coconut butter (brand link below)**
  • GLUTEN FREE DONUTS: Denser and heavier
  • 2 teaspoons softened butter for greasing (sub vegan butter or more oil)
  • 1 1/2 cups rolled oats
  • 1/4 cup coconut flour (brand linked below)
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 packed cup pitted Medjool dates (around 10 medium dates, brand linked below)
  • 1/2 cup vanilla yogurt
  • 1/4 cup avocado oil or melted coconut oil
  • 1/4 teaspoon blueberry extract (brand linked below)
  • 1 teaspoon vanilla extract (brand linked below)
  • 2 large eggs
  • 3/4 cup frozen blueberries
  • 1/2 cup melted coconut butter (brand linked below)
DIRECTIONS
PALEO DONUTS
  1. Preheat oven to 350 degrees. Place donut mold on a baking sheet. In a medium mixing bowl whisk together flours, baking powder, baking soda and sea salt. Break up any clumps with your whisk.
  2. In a large mixing bowl, whisk together eggs, coconut milk, maple syrup and extracts. Whisk to combine thoroughly. 
Add dry ingredients to wet and stir to combine thoroughly. Fold in blueberries.
  3. Dollop dough evenly into donut mold holes, all the way to the top but not overflowing.
  4. Bake for 25-30 minutes, until a toothpick comes out clean and the tops are a light golden brown. Allow to cool 10 minutes before removing from pan, then cool another 10 minutes before glazing with coconut butter. Donuts will keep cooled and tightly sealed on the counter for 48 hours, or in the fridge for 5 days, or in the freezer 2 months!
  5. * If you want them a touch sweeter, use 6 tablespoons maple syrup and 1/4 cup coconut milk instead. **To melt coconut butter: place in a small sauce pot on low heat, stirring constantly. It should melt quickly. Do not let it bubble.
GLUTEN FREE DONUTS
  1. Preheat oven to 350 degrees. Place donut mold on a baking sheet. Grease with butter, vegan butter or more avocado or coconut oil. Place oats in a food processor or blender and blend until they form oat flour--you want it to be as fine as possible. Empty oat flour into a large mixing bowl, and stir in coconut flour, sea salt, baking powder and baking soda.
  2. In the same food processor (no need to clean), combine dates, yogurt, oil, extracts and eggs. Puree until you can barely see pieces of dates.
  3. Pour wet ingredients into dry and stir to combine thoroughly. Fold in blueberries. Batter should thicken quickly. Separate dough evenly into donut mold holes; it will go to the top and a tiny bit over. Use damp fingers or a spatula to press it in evenly. Bake for approximately 19 minutes, or until a toothpick comes out clean and the tops are a light golden brown. *It is KEY not to over bake these! Start checking at 17 minutes. Allow donuts to cool 10 minutes before running a butter knife around the edges to loosen and removing. Cool another 10 minutes before glazing with coconut butter. Donuts will keep cooled and tightly sealed on the counter for 48 hours, or in the fridge for 5 days, or in the freezer 2 months!
  4. **To melt coconut butter: place in a small sauce pot on low heat, stirring constantly. It should melt quickly. Do not let it bubble.
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Previous Posts:

  • Kayla Collins

    Do you think fresh blue berries would do well in the paleo recipe?

    • Laura Lea Bryant

      Hi! I haven’t tested it, because I like how the frozen blueberries create a blue color. However, I imagine you’d need an extra tablespoon or two of yogurt, as frozen are going to release more liquid. Let me know if you give it a try!

  • Melanie

    Y’all ….make…this….We did the paleo version with the extra sweet glaze. My kiddos and husband devoured them. I didn’t add the blueberry extract this time around since I didn’t have any on hand. But even without that, it was delicious!!!

    • Laura Lea Bryant

      Yayyyy!!!! So glad it turned out even without the extract! Thank you for taking the time to share! xoxo

  • Alexandra Charbeneau

    For the paleo version…what is a good substitution for the blanched almond flower? I am allergic to almonds but would love to try these!

    • Laura Lea Bryant

      Hi there! Unfortunately I haven’t tested anything else and typically don’t have success substituting other paleo flours for almond. You could try an all-purpose gluten free flour?

      • Alexandra Charbeneau

        Thank you! Will give it a try!

  • Melissa

    Do you have a donut pan you recommend? I didn’t see one linked in the recipe or an your favorites….I try to look before I ask? 🙂 Can’t wait to try these!

    • Laura Lea Bryant

      Hi! I have it linked on the “make life easier gadgets” tab on my shop page in the Kitchen section!!!!

      • Melissa

        Thank you! I figured it was there somewhere.

  • Julie

    Can you sub coconut sugar for maple syrup in the paleo version? I can’t wait to try these! They look delicious!!

    • Laura Lea Bryant

      Hi! I haven’t tested that, so I can’t say for sure, but it will be drier without the maple syrup. Do you want to try coconut sugar, I would suggest adding a few more tablespoons of yogurt. Let me know how it turns out!

      • Julie

        Thanks! I’m making the paleo version, didbyou mean add more tablespoons of coconut milk? Thanks!

        • Laura Lea Bryant

          Oh wait sorry yes!!! The coconut milk!!!

          • Julie

            Thank you!

  • Kayla Turner

    Just made these after making a store run just for some ingredients….oh my. Seriously so yummy you wouldn’t even know they are healthier! I’ll be getting the blueberry extract for sure to try!

    • Laura Lea Bryant

      Hey! I am so glad they turned out! Thank you so much for sharing XOXO

  • Alisha Jolynne Myers

    What is the recipe for the glaze?

    • Laura Lea Bryant

      I use melted coconut butter as noted, but I also note that you can sweeten the coconut butter if you want a sweeter glaze! There’s an * next to it–let me know if you don’t see it!

      • Courtney Skates Eoff

        where do you get coconut butter? I don’t see the link

        • Courtney Skates Eoff

          or am I an idiot and it’s the coconut oil? 🙂

        • Laura Lea Bryant

          Hi!!! I’m sorry I thought it was linked at the bottom of the post! They don’t have it at TJs but you can get it at Whole Foods or on Amazon.

  • Anne

    What brand of yogurt you used for the gluten free ones? Thxs

    • Laura Lea Bryant

      Siggis is my favorite for this!

      • Laura Lea Bryant

        You can get it at Whole Foods or publix

  • Jessica Lowder

    I just made the paleo version. They were husband and twin toddlers approved! The donut pan was a great purchase. 5 stores later, I still didn’t find the blueberry extract. I’ll just have to be patient and buy off amazon.

    • Laura Lea Bryant

      Hi!!!! I’m so glad to hear that they were a success even without the extract!!! It is actually now back in stock on Amazon. Thanks for sharing your experience! Xox

      • Jessica Lowder

        Good to hear it’s back in stock! Thanks!

  • Sarah V

    I am super excited to try these!! What brand of canned coconut milk do you use? There are so many options!

    • Laura Lea Bryant

      I like Whole Foods 365 brand the best, then Native Forest or Thai Kitchen!

      • Sarah V

        Wonderful! Thank you so much!

  • Selena Krampota

    What’s the best way to store the leftovers?

    • Laura Lea Bryant

      They will keep tightly sealed in the fridge for 5 days and then just head in the oven at 300 for a few minutes before enjoying!

      • Selena Krampota

        Thank you! I made the gluten free version without the extract and they were delicious!

  • Sophia Townsend

    I’ve made both kinds and they both tasted delicious. However for both batches, I only got enough to make 5 donuts. I barely filled each donut mold the the top. They did rise a lot though. Should I put even less?

    Also, for the gluten free recipe, do you use 1.5cups oats or 1.5 cup of flour made after you blend them?

    • Laura Lea Bryant

      Hi Sophia! These are great questions. I’m not sure why you were only getting five donuts apiece. I haven’t had that; I wonder if were using the same on? If for using the exact same mold, then I really don’t know why you wouldn’t get enough batter for six donuts. Regarding the flour, I find they are about equal! 1.5 cups of rolled oats equals about 1.5 cups of flour homemade.

  • Rebecca

    I can’t wait to try these! For the gluten free version– when do the frozen blueberries get added? To the wet ingredients before mixing, or after the wet and dry ingredients are mixed? I didn’t see it indicated in the recipe. Thanks!!

    • Laura Lea Bryant

      Good catch! Just added it in–just fold into the batter after combining wet and dry! xoxo

  • Lindsey

    Can I use Deglet Noor dates instead of Medjool? I’m having a hard time finding the Medjool dates for some reason and I’m not really sure what the difference is. I’m so excited to make these! Thanks!

    • Laura Lea Bryant

      As long as they are squishy and juicy they should work! If they feel hard, soak them in warm water for 10 minutes then drain and pat dry!

      • Lindsey

        Great – thanks so much!

  • Mary Lynn Waite

    Have you tried extracts from Spices Etc? I’ve used their strawberry extract, but never the blueberry. Since the one you listed sold out, didn’t know if it’d be a good alternative? http://www.spicesetc.com/category/81

    • Laura Lea Bryant

      No I’ve never heard of it so I can’t say for sure! But thank you for bringing it to my attention! xoxo

      • Mary Lynn Waite

        Happy to share! Worth noting though (b/c I just looked it up to verify), they’re technically “flavorings” and not extracts, so the ingredients might not be as clean, depending on the individual’s preferences!

  • Sarah Bracken

    Made the paleo version with orange extract and YUM!

    • Laura Lea Bryant

      OHHHH that sounds amazing! Thanks for sharing! xx

  • Megan

    These were amazing! Could you provide the nutritional information on the gluten free version?

    • Laura Lea Bryant

      Hey Megan! So glad you liked them! I don’t calculate nutritional info for my recipes, but you can plug it into My Fitness Pal if you’d like!!!

  • Courtney

    I used coconut oil for the glaze (not the recommended brand) and it did not set up like it looks like in your pictures. I’m assuming coconut butter is the coconut oil listed in the shopping link, correct? I’m wondering if this brand would make the difference?

    • Laura Lea Bryant

      Hi Courtney! Coconut butter is different than coconut oil; coconut butter is actually the meat of the coconut pureed, whereas the oil is just the extracted oil from the meat. You definitely need to use coconut butter for it to set up properly; I like the brand artisana: http://rstyle.me/n/cq67xvcayy7

      • Courtney

        Great, thank you! Excited to try coconut butter next time!

  • Emily Piro

    Hello! Making the Paleo version now. I am having trouble melting the coconut butter. I am heating in the sauce pan but it is more pasty than glaze-like. Is there anything else I can do to help it melt?

    • Emily Piro

      I had maple syrup mixed with it the first time, it melted the second time just fine by itself!

      • Laura Lea Goldberg

        Oh good!!! So glad to hear it!