Ingredients
Dry ingredients:
- 1/2 cup white rice flour (80 g)
- 1/2 cup shredded unsweetened coconut (42 g)
- 1/4 cup potato starch (40 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
Wet ingredients:
- 3/4 cup blueberries (120 g)
- 1 large, ripe banana (120 g)
- 1/4 cup coconut milk canned (or coconut cream) (60 g)
- 3 tbsp. maple syrup or agave syrup (80 g)
- 2 tbsp lemon juice (28 g)
- 1 tsp vanilla extract
Directions
What a weekend treat! This a recipe that can easily be made with kids to get them involved in the kitchen. Feel free to swap out blueberries for raspberries, blackberries or strawberries. Enjoy!
xoxo,
Kristin
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Preheat oven to 370 °F and lightly grease a donut mold with coconut oil spray.
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Put the shredded coconut into a food processor, blend for 10-20 seconds and put the mixture into a bowl.
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Sift all remaining dry ingredients into the same bowl.
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Process all wet ingredients (except the blueberries!) in a food processor or blender and pour the mixture into the bowl of dry ingredients.
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Stir with a whisk until just combined (don’t overmix). The batter should form some bubbles because the baking soda will react with the lemon juice.
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Fold in the blueberries and spoon the batter into your donut mold. Bake in the oven for 12 to 15 minutes and let the donuts cool.
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Recipe from: https://elavegan.com/baked-blueberry-donuts-vegan-gluten-free/
