I had some extra blueberries that needed to be used so I created a recipe that was delicious, fun, and easy. This is a great one for a snack, breakfast on the go, or a little sweet treat after a meal.
Ingredients;
1 1/2 cups of rice flour
3/4 cup of almond flour
1/3 cup palm sugar
1 tsp baking powder
1 tsp of baking soda
2 teaspoon cinnamon
1/4 teaspoon pumpkin spice
2 tablespoons of coconut oil (melted)
2 tablespoons grass-fed butter, melted
1/2 cup almond milk or coconut milk creamer
1 egg, lightly beaten
1 teaspoons vanilla extract
1 1/2 cups fresh blueberries
1/4 cup of unsweetened shredded coconut
Glaze:
1 cup of powdered sugar
1 Tbsp of vanilla coconut creamer or coconut milk
1 tsp of vanilla
Directions:
n a large bowl, combine flours, sugar, baking powder,baking soda, cinnamon, and pumpkin spice. stirring to combine. Add melted butter, coconut oil, whisked egg, and vanilla. Beat on medium with a mixer or large spoon. Last add blueberries and stir until mixed throughout.
Form into 2 inch balls and place into a Donut Maker … or large frying pan (use a knife to cut small rounds in the middle of the balls if using frying pan use 1 cup of coconut oil melted heating 1 to 2 minutes each side).
Then in a small bowl combine powdered sugar, creamer, and vanilla and stir vigorously.
Drizzle over donut holes and then top with coconut shreds to taste.
Enjoy!
Fit Chic