Description
Made with a blend of gluten-free flours, baked blueberry donuts with cinnamon are beautifully dressed up with glaze and blueberry “sprinkles”. Adapted from Silvana Nardone.
Ingredients
Scale
Blueberry Cinnamon Cake Donuts:
- 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
Glaze and Blueberry “Sprinkles”, optional:
- ½ cup freeze dried blueberries
- 1 cup powdered sugar*
- 2–3 tablespoons unsweetened almond milk
Instructions
- 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.
- Category: Baking, Dessert