Gluten Free Blueberry Cake Donuts 2 Ways

Posted on by llbalanced
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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06.26

Holy moly, did these donuts give me a run for my money or what. Usually these days, I can perfect a recipe after two thorough trials, but these little suckers evaded me through Trials One, Two and Three! This time, numbers Four and Five were the ticket, and it was worth every single blueberry-stained bowl!

I hope I'm not going to make some enemies here, but I am a dedicated cake donut gal, preferring denser pound-cake like texture over fluffy yeast donuts. I'll take a slice of hearty quick-bread or loaf over an eclair or pate aux choux any day. Anyone else?!

Within the world of cake donuts, my heart has belonged to the perfect Blueberry Glazed—ALWAYS my choice at donut shops. Recently I found myself steeped in a craving, while enjoying my favorite BLUEBERRY RX Bar flavor...and I knew that donuts were my next baking adventure.

Trials one and two were mediocre, not simply because the texture was a bit off and they stuck to the pan. But partly because they didn't taste like a blueberry donut. They tasted like a blueberry muffin in a donut shape. And it dawned on me!!! The hallmark blueberry flavor I so adore is due to blueberry extract! There is something unique and irreplaceable about that concentrated essence of blueberry. I ordered some on Amazon, and one taste of Trial FOUR had me convinced! You can make these donuts without blueberry extract, but they won't taste quite like the blueberry donuts of your childhood (or at least, of my childhood).

However, I didn't stop there! While the first version, a paleo donut, was absolute incredible, I was curious to make a version that was even MORE dense, to suit the cake-donut diehards out there. So I tested one with oat flour and dates, and I feel head over heels with that version as well!

Instead of trying to pick a favorite child, I am sharing BOTH with you today!

In case you're wondering what the heck to do with leftover blueberry extract, I plan to attempt a DIY version of Blueberry RX bars as well! And I'm also going to play with it in oatmeal and smoothies. So if you think you'd make any of these recipes on the regular, I think it is worth the investment! NOTE: if you are going to experiment with it on your own, a VERY little goes a long way. Start with 1/8th teaspoon, a drop or two.

Both versions of these Blueberry Donuts are better than the classic (IMO), because they are SO much healthier for you! Packed with protein and fiber and much lower in sugar (and refined sugar free), they are truly satisfying and won't have you rummaging around the pantry for more carbs. Drizzling coconut butter on top isn't just delicious—it adds healthy fat and that divine textural combination of cakey dough with creamy, melty glaze.

Please let me know if you give either of my BLOOB Donuts a try and if you love them as well!

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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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