Description
The Blueberry Donut Holes are the perfect breakfast treat. Fresh blueberries are combined with the perfect spices, coconut milk, and coconut butter to make them moist and sweet. Made with cassava flour, these doughnut holes are gluten-free, grain-free, vegan and ready in just 30 minutes!
Ingredients
Units
Scale
- 1 + 1/4 cup cassava flour, sifted
- 1/4 teaspoon cardamom
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup date sugar
- 6 oz fresh blueberries, washed
- 1 can (320 g, 11.25 oz) sweetened condensed coconut milk
- 2 tablespoons aquafaba (chickpea brine)
- 3 tablespoons coconut butter, melted
Instructions
- Preheat your oven to 425 degrees F.
- Sift the cassava flour and date sugar into a large bowl.
- Whisk in the cardamom, cinnamon, salt, and baking powder.
- Next, pulse the blueberries in your food processor/blender so that you have small blueberry pieces (but not completely blended). Add them to the bowl with the flour.
- Add the sweetened condensed coconut milk, aquafaba, and coconut butter, stir to combine and create a dough.
- Spray a donut hole pan (affiliate link) with coconut oil, then add 1 heaping tablespoon of batter to each well.
- Bake for 8-10 minutes.
- Enjoy immediately or allow them to cool completely before glazing or rolling in powdered sugar.
- Consume within a day or two.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Cuisine: American