What can I say? I’m a sucker for old-fashioned, fried cake donuts. Crispy on the outside and cakey on the inside. That touch of nutmeg gives them that classic old-fashioned donut flavor. Since I can’t go buy gluten free fresh donuts at my local bakery, sometimes I just need to make them at home!
I can remember the first time I had a Krispy Kreme blueberry donuts. It was a cake donut {the best kind} and filled with the flavor of one of my favorite berries. Love at first bite.
There is no guilt when I make homemade fried donuts. It happens like twice a year and it’s quite the treat for the whole family. I hate frying foods, but the texture is just irreplaceable! The crunchy exterior with the fluffy interior. Glorious.
The fresh blueberries in these gluten free vegan blueberry donut holes just pop in your mouth. Juicy and extra sweet. Coated these little bites of deliciousness with a simple glaze and serve ’em up hot. I’d say this donut recipe is a winner and SO worth the calories!
- 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*
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons So Delicious unsweetened coconut or almond milk
- In heavy pot or large saucepan, heat 2 inches of oil over medium-high heat until oil reaches 340 degrees.
- While oil is heating, prepare donut dough by sifting together flour, sugar, baking powder, salt and nutmeg in mixing bowl.
- Add coconut milk and melted shortening. Stir just until dough comes together. Fold in blueberries.
- Scoop donut dough using cookie scoop and gently roll into balls. Carefully drop 3-4 donut holes into heated oil.
- 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.
- 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}.
- 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.
Mmmmm how I miss donut holes!! This look like fluffy scrumptious donut goodness!
Oh wow Sarah! These look amazing. I can’t wait to try them.
Best,
Chrystal
Thank you, Chrystal!
I could so use these for tomorrow’s breakfast!
Blueberry glazed donuts are my favorite back when I could eat gluten. I can’t wait to make these!
yay! hope you give them a try!
mmm….these look so good, I could eat all of them! These would be great to bring for a brunch!
These look so yummy! I wish I had a few to snack on today.
Krispy Kreme is what my son misses most about being Gluten-Free, so I immediatley pinned this when I came across it. He is also allergic to rice though, so would it be ok to use the Bob’s All Purpose Flour for these? Still trying to figure out gluten free baking, so that is why I ask. Thanks so much!!
You can give it a try. Some blends act differently with gluten free baking. You might not need as much of that flour blend, as it tends to absorb more liquid.