Blueberry Donuts
Amazing Blueberry donuts with sugar-free, dairy-free, egg-free, gluten-free, low in fat, lemon glaze, healthy and yummy.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Dessert
Cuisine: American
Servings: 6 donuts
Calories: 187kcal
Ingredients
Dry ingredients:
1/2 cup of white rice flour (80 g)
1/2 cup of shredded unsweetened coconut (42 g)
1/4 cup of potato starch (40 g)
1 tsp of baking powder
1/2 tsp of baking soda
Wet ingredients:
3/4 cup of blueberries (120 g)
1 large, ripe banana (120 g)
1/4 cup of coconut milk canned (or coconut cream) (60 g)
1/4 cup of maple syrup or agave syrup (80 g)
2 tbsp of lemon juice or lime juice (28 g)
1 tsp of vanilla extract
Lemon glaze (keto)
1/4 cup (50 g) of Erythritol or white sugar for a non-keto
1-2 tbsp of coconut milk or any other plant milk
1 tbsp of lemon juice or lime juice
Instructions
For the donuts:
1. Preheat the oven to 370 °F (190 °C) and lightly grease the oil into a donut mold.
2. In an electric coffee/spice grinder or food processor, add the shredded coconut, combine for 10-20 seconds, and put the mixture in a bowl.
3. In the same bowl, sift all the rest dry ingredients.
4. In a food processor or blender, process all of the wet ingredients (except the blueberries!) and pour the mixture into the dry ingredient bowl.
5. Stir until just blended, with a whisk (do not overmix). Because the baking soda will react with the lemon/lime juice, the batter might form some bubbles.
6. Fold the blueberries in and spoon the batter into the mold of your donut. Bake for 12 to 15 minutes in the oven and allow the donuts to cool.
For the lemon glaze:
1. In a food processor or coffee/spice grinder, put the Erythritol or sugar and combine until it is very fine, such as icing sugar.
2. Combine it with coconut milk and lemon juice in a small bowl using a whisk. When the glaze is too thick, add more milk or lemon juice.
3. Placed the frosting on the donuts and put the donuts in the fridge to store.
Notes
For the glaze:
Use one tablespoon of milk for a thick glaze or two tablespoons for a runny glaze.
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Sooz
Is there an alternative for potato starch?
Holly Henry
Your best bet: Tapioca starch
A decent second choice: Arrowroot
In a pinch: Corn starch