Blueberry Donuts
by XENIA
Servings: 12 Donuts
Ingredients
- 300 g spelt flour
- 80 g Erythritol or Xylit
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 pinch of salt
- ½ tsp vanilla
- 30 ml Coconut Oil melted
- 270 ml soy milk
- 10 ml lemon juice
Glaze
- 70 g frozen Blueberries
- 50 g powdered sugar
- 20 g coconut yoghurt
Instructions
- Preheaten oven to 180°C and spray a donut pan with backing/cooking spray
- Mix 300g spelt flour, 80g Erythritol, 1 tsp baking soda, 1½ tsp baking powder, 1 pinch of salt and ½ tsp vanilla in a large bowl together.
- In a seperate bowl add the wet ingredients: 30ml coconut oil, 270ml soy milk and 10ml lemon juice and whisk it.
- Add the wet ingredients to the dry ingredients and miy until a homogeneous batter is formed.
- Bake for 10-15 Minutes (or until the toothpick comes out clean) and let them cool down COMPLETELY
- For the Glaze, cook the blueberries in a small pot on medium heat for 5 minutes, until they are soft. Transfer to a small blender and blend until smooth.
- Add this blueberry mixture into a bowl and add 50g powdered sugar and 20g coconut yoghurt and mix until smooth.
- Once the donuts are cooled, dip them into the glaze and let it sit for a few minutes until the glaze is set.