Made with a blend of gluten-free flours, baked blueberry donuts with cinnamon are beautifully dressed up with glaze and blueberry “sprinkles”.
By Tessa Fisher
I bought my first donut pan about a month ago, and I can tell you there is no going back. I knew I would like making my own donuts, but I wasn’t quite prepared for how much I would love it.
For these donuts, I used a combination of sorghum, almond, and tapioca flours. Sorghum has become one of my favorite whole grain, gluten-free flours to use because it is so versatile, and it’s health benefits aren’t bad either. The almond flour gives a punch of protein and lends to a great crumb, and the tapioca flour adds the sweetness and lightness necessary for a good cake donut.
Frozen blueberries work best in this recipe. Who knew crushing dried blueberries could have such a pretty outcome? (Also a good stress reliever).
- ½ cup sorghum flour
- 1 cup almond flour/meal
- ½ cup tapioca flour
- 1 cup sucanat*
- ½ teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 eggs, room temperature
- ½ cup unsweetened almond milk + 1 tablespoon lemon juice
- ¼ cup melted coconut oil, cooled
- 1 cup frozen wild blueberries
- ½ cup freeze dried blueberries
- 1 cup powdered sugar*
- 2-3 tablespoons unsweetened almond milk
- Preheat oven to 350 degrees Fahrenheit. Spray a 6-cavity nonstick donut pan with cooking spray (if you have two pans, even better!).
- In a small bowl, whisk almond milk and lemon juice together. Set aside for 10 minutes.
- In a large bowl, whisk together flours, sucanat, cinnamon, baking soda, and salt. When almond milk mixture is ready, in a medium bowl, whisk eggs, coconut oil, and almond milk mixture. Add the liquid mixture to the flour mixture and whisk until combined. Fold in frozen blueberries.
- Spoon batter into donut cavities, filling ¾ of the way full. Bake for 18 to 20 minutes, or until donuts start to turn golden brown and a toothpick comes out clean. Allow donuts to cool in pan for 2 to 3 minutes, then turn them out and let them cool the rest of the way on a cooling rack.
- When the donuts are cool, mix together powdered sugar and almond milk (1 tablespoon at a time until desired consistency is reached), and drizzle glaze over donuts. For blueberry sprinkles, place dried blueberries in a plastic baggy and crush with a rolling pin or your fingers. Sprinkle atop donuts desired amount.
Tessa F., baking enthusiast and school counselor, adopted a gluten-free diet to eliminate severe migraines. Tessa's success has inspired her to share her love of gluten-free baking using natural, seasonal, whole ingredients. Find more of her recipes on the blog Salted Plains.