Gluten Free Blueberry Donuts – Baked

Gluten Free Blueberry Donuts - Baked

Along my road back to health, I eliminated gluten from my diet. What Western Medicine will never tell you is that nearly 90% of the body’s serotonin is created in the gut—not the brain. That’s why drugs that target the serotonin levels in your brain are ineffective. And that’s how you end up on more and more drugs, when you suffer from depression, bipolar disorder, anxiety, etc. Eating inflammatory foods (like gluten) compromises the delicate balance in your gut, and if you’re someone that suffers from the aforementioned conditions, you’ve got problems. If you add processed sugar on top of that, you’re further compromising your gut health and feeding depression.

I found that eliminating gluten and processed sugar was critically important to my digestive system and my mental health. Like, non-negotiable.

Once I got healthy, I’d notice the effects of sugar and gluten on my mood immediately, and it was not good.

So, while inventing new gluten-free recipes to enjoy with my family, I also challenged myself to come up with ways to bake without processed sugar and also without dairy.

My son loves blueberries and loves to try new things, so when one of my dear clients brought me a 3lb bag of blueberries from Maine, blueberry donuts needed to happen. Toddlers and processed sugar also don’t mix well, so coming up with a sweet treat that’s not going to spike the little guy’s blood sugar is always a huge win.

Store the donuts in the refrigerator in an airtight container for up to 5 days. You could also freeze them and reheat at 350 degrees for 20 minutes.

From my gluten-free kitchen to yours, enjoy. Namaste.

Ingredients

  • 2 cups brown rice flour
  • 1½ cups blanched almond flour
  • 2 tsp aluminum-free baking powder
  • 3/4 cup coconut sugar
  • ½ tsp celtic sea salt
  • 2½ tbsp ground flax
  • ⅓ cup coconut oil, melted
  • 2 eggs (room temperature)
  • ⅓ cup honey
  • 2 tsp alcohol-free vanilla extract
  • ½ cup unsweetened vanilla almond milk
  • 2 cups organic blueberries (fresh or frozen – the smaller, the better)

Method

  • Preheat oven to 350 degrees
  • Grease and flour baked donut pans with palm shortening and brown rice flour
  • Combine dry ingredients. Mix them together with a hand mixer
  • Add wet ingredients and mix together with the hand-mixer, on high (be sure to not over-beat the eggs)
  • Fold in blueberries
  • Spoon batter into large freezer bag or pastry bag. Cut corner or tip of bag and squeeze batter into greased and floured donut pan
  • Bake for 17 minutes
  • Let donuts sit in the pan until cool. Remove the donuts and place on cooling rack

Vanilla Glaze

If you’re making the vanilla glaze, put the donuts in the refrigerator to cool for 20 minutes.

Ingredients

  • 4 tbsp coconut butter or coconut manna
  • 4 tbsp palm shortening
  • 4 tbsp raw honey
  • 2 tsp alcohol-free vanilla extract
  • Splash of unsweetened vanilla almond mlik

Method

  • Blend together in small food processor until smooth
  • To glaze, place glaze in shallow bowl and dip smooth side of donut in bowl until covered or place glaze in plastic sandwich bag or pastry bag and pipe glaze on

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