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!
Blueberry Coconut Baked Doughnuts
Doughnut ingredients
- 3/4 cup coconut milk mixed with 1 teaspoon lemon juice*
- 1 banana mashed (about 1/2 cup)
- 3 tbsp coconut oil (melted (room temp))
- 1/2 cup coconut palm sugar
- 1/4 cup brown rice flour
- 1/2 cup sorghum flour
- 1/4 cup tapioca flour
- 1/4 cup quinoa flour (sub coconut flour)
- 2 1/2 tsp baking powder
- 3/4 cup fresh or frozen blueberries
Optional Glaze
- 1/3 cup blueberries
- 2 tbsp coconut milk
- 1 to 2 cups powdered sugar
Donught Batter
- Whisk coconut milk and lemon juice and set aside to curdle and form “buttermilk”.
- Mix in mashed banana, melted coconut oil, coconut milk and coconut palm sugar.
- Mix in mashed banana, melted coconut oil, coconut milk and coconut palm sugar.
- Pour into doughnut cake pan and bake for 16 to 20 minutes at 350 degrees Fahrenheit.
- 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.
- Drizzle on optional glaze if desired.
- Tip: spritz the pan with nonstick spray for easier de-panning.
Glaze Directions
- Warm blueberries to soften and whip with powdered sugar and coconut milk until the desired texture is reached.
- Combine the cornstarch, sugar, water and NC blueberries in a medium saucepan.
- Cook over medium heat until the sauce thickens and bubbles, stirring regularly.
- Should take about 8 minutes.
- (note: if using frozen NC blueberries you made not need but 1/4 cup of water)
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!”
