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Blueberry Cake Donuts 2 Ways

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Gluten Free Blueberry Cake Donuts 2 Ways

One of my all-time favorite treats, majorly healthified and I couldn't be more excited about it!
Servings 6 donuts

Equipment

  • silicone donut mold

Ingredients

PALEO DONUTS (lighter and fluffier):

  • 1 1/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 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
  • 1/4 teaspoon blueberry extract optional but recommended
  • 3/4 cup frozen blueberries
  • 1/2 cup melted coconut butter

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
  • 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
  • 1/2 cup vanilla yogurt
  • 1/4 cup avocado oil or melted coconut oil
  • 1/4 teaspoon blueberry extract
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup frozen blueberries
  • 1/2 cup melted coconut butter

Instructions

PALEO DONUTS:

  • 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.
  • 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.
  • Dollop dough evenly into donut mold holes, all the way to the top but not overflowing.
  • 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!
  • * 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:

  • 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.
  • 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.
  • 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!

Notes

**To melt coconut butter: place in a small sauce pot on low heat, stirring constantly. It should melt quickly. Do not let it bubble.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: baked donut, blueberry donut, cake donut, Dairy Free, Gluten Free, healthy baking, healthy dessert, Vegetarian

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