Blueberry-Glazed Baked Donuts

There is just something so cute about a homemade donut ring. Smaller than the ones you would pick up in a bakery or supermarket, I like to consider these rather dinky… The epitome of sweetness!

The donuts are super easy to make and satisfy many people’s needs thanks to them being made with the grain-free superstar Cassava flour.

Servings: 6

Preparation Time - 10 minutes
Cooking Time -10 minutes

Ingredients

90g Just Natural Organic cassava flour
20g Just Natural Organic ground almonds
1 tsp baking powder
½ tsp baking soda
1 tsp lemon zest
180ml non-dairy milk of choice, lightly whisked
40g Organic Kitchen extra virgin coconut oil, melted
50g Just Natural Organic coconut sugar, or soft brown sugar

Glaze

100g icing sugar
1 tbsp non-dairy milk, more as needed
3 tbsp blueberry juice (I leave frozen blueberries out to thaw and just use the juice for the glaze*)
Just Natural Organic cacao nibs, for sprinkling
Just Natural Organic coconut flakes, toasted, for sprinkling

How to Make it

Preheat your oven to 180°C (350°F).
Grease a 6-cavity donut pan with spray oil.**
Mix together the cassava flour through to the lemon zest in a bowl.
Mix together the melted coconut oil and non-dairy milk (you can give it a few minutes in a pot or quick blast in the microwave for 30 seconds).
Add sugar of choice to the non-dairy milk and oil mixture, along with the vanilla extract.
Mix the wet ingredients into the dry ingredients and place mix into the prepared donut pan (I do this with two teaspoons for precision).
Bake for 10 minutes in the preheated oven.
Remove and allow to cool for 10 minutes in the tray, before carefully removing and allowing to cool on a wire rack.
Mix together all icing ingredients in a bowl.
Once the donuts are fully cooled, dunk each one bottom side (the side that was in the tray) down into the icing.
Place onto a baking paper lined tray and sprinkle with some cacao nibs and toasted coconut flakes.
Best eaten on day of baking!