Gluten-Free Baked Blueberry Coconut Donuts

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This blueberry coconut donuts recipe was a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Maiah Miller. To keep them tender, she uses banana and Vanilla Coconut Milk Beverage from So Delicious.

Gluten-Free Baked Blueberry Coconut Donuts

Maiah says, “This is a healthy gluten-free version of a donut made perfect with So Delicious unsweetened vanilla coconut milk. The recipe is allergen-free (free from gluten, soy, dairy, corn and nuts) and makes great, fluffy blueberry coconut donuts for a breakfast or dessert treat.”

Special Diet Notes & Options: Baked Blueberry Coconut Donuts

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan and vegetarian. They are all around allergy-friendly!

Baked Blueberry Coconut Donuts
 
Prep time
Cook time
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This recipe was submitted by Maiah Miller, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Author:
Serves: 6 to 8 small donuts
Ingredients
Instructions
  1. Whisk coconut milk and lemon juice and set aside to curdle and form a vegan "buttermilk".
  2. Mix in mashed banana, melted coconut oil, coconut milk and coconut palm sugar.
  3. 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.
  4. Pour into donut cake pan or mold batter into donut shapes and bake for 16 to 20 minutes at 350 degrees Fahrenheit.
  5. Enjoy warm and optionally glaze by mixing powdered sugar, So Delicious coconut milk and vanilla extract to taste!

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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