- 1 1/2 cup Morama almond flour
- 1/2 cup unsweetened coconut milk
- 2 tsp apple cider vinegar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- 1/3 cup applesauce
- 2 tbsp coconut oil, melted
- 1/3 cup blueberries
- 6-8 blueberries
- 2 cups powder sugar
- 2 tbsp unsweetened coconut milk
Grease two 6-donut molds with baking spray or melted coconut oil.
In a small bowl, combine coconut milk and vinegar. Set aside for 5 minutes.
In another bowl, combine all the dry ingredients. Add almond flour and melted coconut oil to the coconut milk and vinegar, then pour mixture into the dry ingredients.
Mix well until you get a thick batter.
Add batter to a greased donut mold, filling it halfway.
Bake the donuts at 350 F / 176 C for 10 minutes. Remove from the oven and let cool.
For the blueberry glaze, blend all the ingredients in a blender until smooth and pale pink / lavender color.
Pour the mix to a deep bowl and dip each donut to create a thick layer of frosting.