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Blueberry Coconut Baked Doughnuts

Baked gluten-free doughnuts recipe submitted by Maiah M. from Monterey, CA! The reach of North Carolina Blueberries is coast to coast. This recipe makes doughnuts a healthy and gluten-free way! Even if you are not sensitive to gluten, try it, you will like it!

image Blueberry Coconut Baked Doughnuts
Blueberry Coconut Baked Doughnuts
Print Recipe
image Blueberry Coconut Baked Doughnuts
Blueberry Coconut Baked Doughnuts
Print Recipe
Ingredients
Doughnut ingredients
Optional Glaze
Servings:
Instructions
Donught Batter
  1. Whisk coconut milk and lemon juice and set aside to curdle and form "buttermilk".
  2. Mix in mashed banana, melted coconut oil, coconut milk and coconut palm sugar.
  3. Mix in mashed banana, melted coconut oil, coconut milk and coconut palm sugar.
  4. Pour into doughnut cake pan and bake for 16 to 20 minutes at 350 degrees Fahrenheit.
  5. Bake until they are golden and spring back when touched, after about 16 to 20 minutes and then cool a minute or two before you de-pan.
  6. Drizzle on optional glaze if desired.
  7. Tip: spritz the pan with nonstick spray for easier de-panning.
Glaze Directions
  1. Warm blueberries to soften and whip with powdered sugar and coconut milk until the desired texture is reached.
  2. Combine the cornstarch, sugar, water and NC blueberries in a medium saucepan.
  3. Cook over medium heat until the sauce thickens and bubbles, stirring regularly.
  4. Should take about 8 minutes.
  5. (note: if using frozen NC blueberries you made not need but 1/4 cup of water)
Recipe Notes

From the recipe author:
"I love using fruit to sweeten my recipes, and since I am also allergic to gluten and dairy, I have to get pretty creative when I invent recipes.  I like this recipe because it is easy and is pretty healthy, though tastes decadent!  It makes a great breakfast or dessert and much tastier and lighter than a traditional doughnut.
This recipe can use either fresh or frozen blueberries; no need to thaw!"