Blueberry Cinnamon Cake Donuts
A healthier breakfast treat!
Posted by Tessa F.
About
Blueberry Cinnamon Cake Donuts made with sorghum and almond flours and unrefined sucanat for a wonderfully delicious breakfast treat!
Share
You Will Need (15 things)
- ½ cup Sorghum Flour
- 1 cup Almond Meal
- ½ cup Tapioca Flour
- 1 cup Sucanat *
- ½ teaspoon Ground Cinnamon
- 2 tsp Baking Powder
- ½ Teaspoon salt
- 2 Eggs, Room temperature
- ½ cup Unsweetened Almond Milk + 1 tablespoon lemon juice
- ¼ cup melted Coconut Oil , cooled
- 1 cup Frozen wild Blueberries
- ½ cup freeze dried Blueberries
- 1 cup Powdered Sugar *
- 2 -3 tablespoons Unsweetened Almond Milk
- *You can make your own unrefined Powdered Sugar by blitzing your unrefined sugar of choice in a blender or food processor until powdery.
Steps (5 steps, 35 minutes)
-
1
Preheat oven to 350 degrees Fahrenheit. Spray a 6-cavity nonstick donut pan with cooking spray (if you have two pans, even better!).
-
2
In a small bowl, whisk almond milk and lemon juice together. Set aside for 10 minutes.
-
3
In a large bowl, whisk together flours, sucanat, cinnamon, baking powder, and salt. When almond milk mixture is ready, in a medium bowl, whisk eggs, coconut oil, and almond milk mixture. Add the liquid mixture to the flour mixture and whisk until combined. Fold in frozen blueberries.
-
4
Spoon batter into donut cavities, filling ¾ of the way full. Bake for 18 to 20 minutes, or until donuts start to turn golden brown and a toothpick comes out clean. Allow donuts to cool in pan for 2 to 3 minutes, then turn them out and let them cool the rest of the way on a cooling rack.
-
5
When the donuts are cool, mix together powdered sugar and almond milk (1 tablespoon at a time until desired consistency is reached), and drizzle glaze over donuts. For blueberry sprinkles, place dried blueberries in a plastic baggy and crush with a rolling pin or your fingers. Sprinkle atop donuts desired amount.