gluten free vegan blueberry donut holes
 
 
AUTHOR:
RECIPE TYPE: breakfast
SERVES: 12-14
INGREDIENTS
blueberry donuts
  • 1 cup Sarah's gluten free flour blend
  • 1/4 cup cane sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • dash ground nutmeg
  • 1/2 cup So Delicious unsweetened coconut or almond milk
  • 2 tablespoons organic non-hydrogenated shortening, melted
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup fresh blueberries
  • oil for frying*
simple glaze
  • 1 1/2 cups powdered sugar, sifted
  • 2 tablespoons So Delicious unsweetened coconut or almond milk
INSTRUCTIONS
  1. In heavy pot or large saucepan, heat 2 inches of oil over medium-high heat until oil reaches 340 degrees.
  2. While oil is heating, prepare donut dough by sifting together flour, sugar, baking powder, salt and nutmeg in mixing bowl.
  3. Add coconut milk and melted shortening. Stir just until dough comes together. Fold in blueberries.
  4. Scoop donut dough using cookie scoop and gently roll into balls. Carefully drop 3-4 donut holes into heated oil.
  5. Cook donuts on each side 1-2 minutes, until golden brown. Be aware of splatters from juices of blueberries. Remove donut holes from oil using tongs and allow to drain on paper towel lined plate.
  6. While donuts cool slightly, make simple glaze by mixing together powdered sugar and coconut milk in microwave-safe bowl. Microwave 20 seconds and stir {helps glaze to set quickly}.
  7. While still warm, dip blueberry donut holes into glaze and roll to coat. Place on cooling rack to allow excess to drip off. Best served warm or same day.
NOTES
*I used a mixture of refined coconut oil and organic shortening for frying, but any lightly flavored oil with will work.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/06/gluten-free-vegan-blueberry-donut-holes.html