This recipe makes enough for 6 donuts in a donut pan.
Preheat the oven to 350 degrees and oil a six cavity donut pan with a little coconut oil.
1/2 c. All-Purpose flour
1/2 c. Whole Wheat flour
1/4 c. Brown sugar
2 T. Almond flour
2 T. Garbanzo flour
1/2 t. baking soda
1/2 t. salt
1/4 c. dried blueberries
2 T. Coconut Oil (melted)
1 T. Apple Cider Vinegar
1 t. Vanilla extract
1 c. H2O (more or less as needed–the batter should be a little thick, and it should be enough to perfectly fill all six donut cavities in pan)
Mix wet and dry ingredients in separate bowls. Then pour the wet into the dry and mix until everything is just incorporated. Add more water at this point if the batter is too thick.
Carefully spoon the batter into the oiled pan. Bake at 350 for 12 to 15 minutes, checking for doneness with a toothpick as you would with regular cakes.
Let cool for about fifteen minutes or so, then turn the entire pan over a baking rack and gently tap the donuts out. They should pop out easily, if not, don’t force them and just let them cool a little longer.
Now for the glaze…
I don’t have an exact recipe for glaze, as I just whip it up as I go along. For these donuts, I used about 1 c. sifted powdered sugar, 2 T. melted coconut oil, and 2 T. maple syrup.
It works best if you gently cook it over a double boiler, and then dip the donuts in it while it’s still warm–since the glaze hardens up so quickly. If you don’t feel like messing with a double boiler, then it’s totally fine to spread it over the donuts with a knife or offset spatula like you would with cupcakes.