Baked Blueberry Coconut Donuts
Prep time
Cook time
Total time
This recipe was submitted by Maiah Miller, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Author: Maiah Miller
Serves: 6 to 8 small donuts
Ingredients
- ¾ cups So Delicious Unsweetened Vanilla Coconut Milk Beverage mixed with 1 teaspoon lemon juice
- 1 mashed banana (about ½ cup)
- 3 tablespoons coconut oil, melted
- ½ cup coconut palm sugar
- ¼ cup brown rice flour
- ½ cup sorghum flour
- ¼ cup tapioca flour / starch
- ¼ cup quinoa flour or coconut flour
- 2-1/2 teaspoons baking powder
- ¾ cup fresh or frozen blueberries
Instructions
- Whisk coconut milk and lemon juice and set aside to curdle and form a vegan "buttermilk".
- Mix in mashed banana, melted coconut oil, coconut milk and coconut palm sugar.
- Mix in dry ingredients (gluten-free flours or a total of 1 and ¼ cups regular flour if preferred), folding in fresh or frozen blueberries last.
- Pour into donut cake pan or mold batter into donut shapes and bake for 16 to 20 minutes at 350 degrees Fahrenheit.
- Enjoy warm and optionally glaze by mixing powdered sugar, So Delicious coconut milk and vanilla extract to taste!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-baked-blueberry-coconut-donuts