+GF +QP
If you’re the kind of person who’s looking for a good excuse to eat a doughnut for breakfast, well I’ve just gifted you permission. Bursting with pockets of juicy blueberries and Medjool dates, these doughnuts are hearty enough to be considered a healthier breakfast. You only live once, so here is a brilliant breakfast doughnut to reflect this sentiment. —MR
MAKES 6 DOUGHNUTS
1 cup (132 g) GF oat flour (or rolled oats ground into a flour in the food processor)
1 cup (96 g) almond flour
½ tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
Pinch of sea salt
2 tbsp (14 g) ground flaxseed
5 tbsp (75 ml) warm water
¼ cup (55 g) coconut oil, plus more for the pan
¾ cup (180 ml) almond milk
1 tsp vanilla extract or powder
¾ cup (134 g) pitted Medjool dates
1 cup (150 g) frozen blueberries (you can use fresh but the juice spreads across the doughnut more)
Preheat the oven to 350°F (177°C).
In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt.
Combine the flaxseed and warm water in a small bowl and let sit for 10 minutes to thicken. This is a “flax egg.”
Now using a food processor, add the flax eggs and all the wet ingredients, except for the blueberries, and mix until the dates break down and are well combined.
Add the wet ingredients to the bowl with the dry and mix well. Then gently fold the blueberries into the mixture.
Grease the doughnut pan with coconut oil. Fill the doughnut pan holes with the batter and pop it into the oven to cook for 17 to 20 minutes. Let the doughnuts cool for a few minutes, and then enjoy!
Store them in an airtight container on the counter or in the fridge, and enjoy as your breakfast, snack or even dessert throughout the week.