Baked Almond Blueberry Glazed Donuts
Total Time
22 minutes
Prep Time
10 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(3)
Ingredients
12 servings
- 2 tablespoons melted and cooled coconut oil
- 2 eggs, slightly beaten
- 1/4 cup pure maple syrup
- 1 teaspoon almond extract
- 2/3 cup unsweetened Almond Breeze Coconut Almondmilk blend
- 1/2 cup almond flour
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup blueberries
- For the blueberry glaze:
- 1 cup blueberries
- 1/2 cup water
- 2/3 cup organic powdered sugar
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Preparation
Step 1
Preheat oven to 350 degrees F. In a large bowl, add wet ingredients: coconut oil, eggs, maple syrup, almond extract, almondmilk. Stir well to combine.
Step 2
Next stir in almond flour. Then add in whole wheat pastry flour, baking powder, and salt. Stir until just combined. Add in 1/2 cup of blueberries if you'd like.
Step 3
Generously spray a donut pan with nonstick spray. Then use a piping bag or a measuring tablespoon to fill the donuts so that they are 3/4 of the way full. Bake for 10-13 minutes or until donuts bounce back. Let cool in pan for 5 minutes, then transfer to a cooling rack.
Step 4
Once you are ready to glaze the donuts (and after they cool off a little), add the blueberries and water to a sauce pan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until blueberries boil down. Add a little more water if necessary so that blueberries don't stick to the bottom of the pan.
Step 5
Once blueberries have condensed, add to a blender and blend, then pour over a fine strainer into a medium bowl.
Step 6
In a separate bowl add powdered sugar then add about 2-3 tablespoons of condensed blueberry juice. If the mixture is too thin, add a little more powdered sugar. Then dip the top of each donut into the blueberry glaze and transfer back to a wire rack. Makes 12 donuts. Donuts are best the day of.
Step 7
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