Gluten Free Baked Blueberry Donuts – Egg and Gum Free
Fresh, light and delicious, these gluten free baked blueberry donuts are the perfect snack or breakfast treat!
Servings: 6 donuts
Calories: 206kcal
Equipment
- Donut pan
Ingredients
Donuts
- ¼ cup almond milk
- 1 teaspoon apple cider vinegar
- ½ teaspoon pure vanilla extract
- 3 Tablespoons honey
- 3 Tablespoons vegetable oil
- 130 grams gluten free flour mix about 1 cup
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1/8 teaspoon cinnamon
- ½ cup blueberries
Glaze
- 1/2 cup powdered sugar
- 1 Tablespoon lemon juice
Instructions
- In a small bowl, combine the milk, vinegar, vanilla, honey and oil. Mix until combined.
- In a medium bowl, add the flour mix, salt, baking powder and cinnamon and mix with a whisk.
- All at once, add the wet ingredients to the dry ingredients and mix until combined.
- Set the batter aside to rest for 30 minutes.
- Preheat oven to 350° F. Grease a regular size donut pan or spray with cooking spray. Set aside.
- Add the batter to a resealable storage bag and snip a ½ inch hole in one corner.
- Pipe the batter into the donut pan, filling each cavity only 1/3 of the way full.
- Using about 6 - 8 blueberries per donut, position them in each donut cavity, pressing slightly into the into the batter.
- Pipe remaining batter on top of each donut, filling to the top of each one.
- Bake for 15 – 20 minutes, or until donuts are slightly golden on top.
- Let them cool for 5 minutes in the pan before removing to a wire rack to cool completely.
- Prepare glaze by mixing all ingredients together and drizzle lightly over donuts.
Notes
- Make sure ingredients are at room temperature before mixing.
- Weigh the flour with a digital kitchen scale.
- Allow the batter to rest for 30 minutes before portioning into the donut pan.
- Donuts can be served warm, without glaze if desired.
Nutrition
Calories: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 112mg | Potassium: 86mg | Fiber: 2g | Sugar: 20g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
