These easy donuts whip up quickly in the blender! They are gluten-free* and made without refined flours or sugar!
Servings 10to 12 donuts
1/2cupunsweetened almond milk
2large eggsuse a flax egg to keep these vegan
1teaspoonpure vanilla extract
2tablespoonsmelted coconut oil or butter
2 1/2cupsrolled oats
1/2cupcoconut palm sugar
additional coconut palm sugar and cinnamon for toppingoptional
Preheat your oven to 375 degrees. Grease the donut pan.
In the pitcher of your blender, combine all of the ingredients except the blueberries. Process on medium-high speed for 35 to 45 seconds, or until smooth. Remove the pitcher from the blender base.
Add 3/4 cup of the blueberries to the pitcher. Stir with a spoon to combine. Using a fork, mash the remaining blueberries just a bit. Add them to the mixture and stir lightly just until combined.
Fill the donut pan about 2/3 full.
Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the donuts to sit for about 2 minutes. Pop the donuts out of the pan and if you are adding a sugared topping, add it now to the underside while it is still warm. That way the sugar will adhere better. Place the donuts on a wire rack to cool completely.
Store covered in the refrigerator.
If you don't have a donut pan these make awesome muffins! Just use a standard muffin tin and bake for 15 minutes. This will make 12 muffins.*If you need these to be gluten-free, be sure your oats are labeled "gluten-free"
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com