Blueberry Donut Holes (vegan)

20 Aug

Hello! It’s been a while. I promise it’s not you, it’s me. This summer completely slipped away from me.

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That’s not to say I haven’t been whipping up some delicious treats in the kitchen, I just haven’t had a chance to share them all with you!

I have been meaning to post these vegan Blueberry Donut Holes for a while now.

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This is BY FAR my favorite time of year at the farmer’s market. This past weekend I was lucky enough to score some juicy peaches, crisp apples, and there was still an awesome selection of blueberries. Is it really possible that all of these amazing fruits were available at the same time?!

Blueberry season is reaching its end (tear). You shouldn’t let it pass you by without whipping up these bite sized treats.

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Blueberry Donut Holes

Makes 20-24 donut holes

Note: I have a Bella donut hole maker. The cooking times indicated in the recipe are an estimate, depending on how you are preparing them and what type of maker you have, they may need to bake longer. I have not made these using a donut hole pan, but other donut hole recipes I’ve come across call for baking them in a 350 degree oven for 10-12 minutes and then allowing them to cool in the pan for 10 minutes before removing. You could also use a mini muffin pan if neither of the other options are available to you; baking time may vary. 

Ingredients

Wet:

1/2 cup unsweetened vanilla almond milk

1/2 teaspoon apple cider vinegar

4 tablespoons coconut oil

1/2 teaspoon vanilla

2 tablespoons cornstarch mixed with 2 tablespoons water

Dry:

1 cup all purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 tablespoons unsweetened shredded coconut

1/2 cup blueberries

Glaze:

1/2 cup powdered sugar

1-2 tablespoons liquid of choice (I have used both light coconut milk and unsweetened vanilla almond milk with good results)

 

1. Preheat donut hole maker or preheat oven to 350 degrees.

2. Combine dry ingredients in a medium mixing bowl.

3. Combine cornstarch and water in a small bowl and set aside.

4. In a small saucepan over low heat, combine almond milk, apple cider vinegar, and coconut oil until warm. Add cornstarch mixture and stir to combine. Off heat, stir in vanilla.

5. Add wet ingredients to dry ingredients. Mix just until combined. Fold in blueberries and coconut.

6. Spray donut hole maker with cooking spray or grease donut hole pan. If using donut hole maker: Put 1 tablespoon of batter into each donut hole cup. Close and allow to bake for 3 minutes or until lightly browned (see note). Open maker and allow donut holes to sit for 30-60 seconds. Gently remove donut holes from maker using a spoon and place on a cooling rack.

7. Once donut holes have cooled, combine powdered sugar and milk of choice. Dip donut donut holes in icing and allow to set on parchment paper.

8. Enjoy! 🙂

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