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    You are at:Home»Dairy-Free Recipes»Bread»Gluten-Free Baked Blueberry Coconut Donuts

    Gluten-Free Baked Blueberry Coconut Donuts

    0
    By Alisa Fleming on January 23, 2014 Bread, Breakfast, Dairy Free Desserts, Dairy-Free Recipes

    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 Dairy-Free Baked Blueberry Coconut Donuts

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingMaiah 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
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    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
    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!
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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