So I am happy to be back in Seattle after a hectic 10 days of traveling. I really started to unravel today after accidentally showing up for my flight 2 hours early, leaving my car keys at my hotel in LA (and no back up keys at home) and a string of other nonsense in that vein. So it makes me so happy to be home. Snuggled in my bed watching “The Proposal” and goggle-eyeing instagram with my little munchkins tucked into their beds. There is nothing like getting some full nights of sleep to think straight again!
If you want to catch me bumble my way through a sleep deprived Facebook Live, you can see it here!
In the mean time, lets talk Easter and Donuts!!!
I LOVE donuts. And my girls take right after me. And as we were trying to come up with a new Easterish flavor, we decided that we would go with blueberry. There is a Seattle company called Top Pot Donuts that we used to obsess over (we still get coffee there) pre-allergies, and they have the most insane blueberry donuts. I miss them.
I decided that freeze dried blueberries (they sell them at Trader Joes) would add the blueberry flavor and scent without altering the texture with a ton of moisture. It worked really well.
And for added moisture we added 1/3 cup of baked potato. But you could sub that out for 1/3 cup mashed banana or applesauce. The donuts will bake up a funny blue green color (the nature of blueberries!) but once they get a dunk in that gorgeous glaze, that is all you will see!
I decided to put the glaze in the blender to get the blueberries to break all the way down and create that beautiful color- just an FYI, whisking will not give you that color.
Hope you enjoy!!!
- ½ cup unsweetened coconut milk
- 2 teaspoons apple cider vinegar
- 1 ½ cups All-purpose Gluten Free Flour (I use Bobs Red Mill)
- ½ cup beet sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthum gum
- ⅓ cup baked potato (or banana or applesauce)
- 2 tablespoons coconut oil, melted
- ⅓ cup freeze dried blueberries
- Blueberry Glaze
- 6-8 blueberries
- 2 cups powdered sugar
- 2 tablespoons unsweetened coconut milk
- Prepare two 6-donut pans with baking spray or melted coconut oil.
- In a small bowl, combine the coconut milk and the vinegar and set aside for 5 minutes.
- In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients. Add the potato and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients.
- Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
- Add the batter to a greased doughnut pan, filling each half way.
- Bake the doughnuts at 350 degrees for 10 minutes. Set aside to cool.
- Add the Blueberry Glaze ingredients to the jar of a blender and puree on high until smooth and pale pink/lavender.
- Pour the glaze into a shallow bowl and dip each donut in for a thick layer of glaze. Set the donuts on a tray to set up and then serve.
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Heather! I’m obsessed with all of your recipes and especially your cookbook! Do you think this would work with almond or coconut flour??
These look and sound so amazing! Love the colour!
These donuts are SOOO pretty!
Oh I hate it when stuff like that happens. I always equate it to being overly tired. On the other hand these donuts would make everything better!
Can you use fresh blueberries????
Looks great. Unfortunately, I have another allergy. Most tree fruits. So what can I substitute for coconut in the recipes?
Look forward to trying your recipes. Thanks
Hi Lori- No problem! Just sub out any non dairy milk!
These are soooooo pretty!!
How freaking delicious are these?! Gorgeous!
Trying to get the glaze so that it sets on the donuts. Is there a trick to that refrigerate the glaze perhaps?
Hi Caroline- I would add some extra powdered sugar if you feel like its too thin? The blueberries definitely thin the glaze out but if you let them sit at room temperature the glaze should set up.