Gluten-Free Blueberry Donuts
Make delicious oven-baked gluten-free blueberry donuts in less than 30 minutes. All you need is a food processor, a donut pan, and a hot oven!
Servings: 9 donuts
Ingredients
- 15 oz Chickpeas drained and rinsed
- 1 cup Blueberries frozen and drained
- ½ cup Gluten Free Oat Flour or regular oat flour
- ¼ cup Gluten Free Oats or regular oats
- 2 teaspoons Baking Powder
- ¼ cup Maple Syrup
- ¼ cup Extra Virgin Olive Oil
- 2 Egg Whites
- 2 tablespoons Apple Cider Vinegar
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cardamom
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- Preheat oven 325 F. Prepare a donut baking pan with cooking spray.
- To a blender or food processor, add all ingredients layering the dry ingredients first, then the chickpeas, then the liquid.
- Blend on high until a smooth batter appears. Add blueberries to blender and fold by hand. Fill the donut cavities with the batter, filling until flush.
- Bake 12-13 minutes until donuts are slightly browned around the edges. Remove from the oven and cool 2-3 minutes before flipping the donut tin upside down onto a cooking rack. The donuts should easily slide out. Cool donuts another 15 minutes on the wire rack prior to enjoying.
- Keep donuts in refrigerator to maintain freshness up to 7 days.
Notes
- Be sure you scrape down the sides of the food processor as you blend the batter to avoid clumps and get smooth donuts.
- Let the batter set for about 5 minutes to give the oat flour time to absorb more of the moisture to ensure tender donuts.
- Layer the ingredients starting with the dry ingredients first, then the chickpeas, and then the liquids. This order helps ensure the batter is clump-free and smooth.
Nutrition
Serving: 1donut | Calories: 120kcal | Carbohydrates: 23.5g | Protein: 4.7g | Fat: 1.2g | Sodium: 68.7mg | Fiber: 3.8g | Sugar: 7.4g