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Blueberry Cinnamon Cake Donuts (Gluten-Free)

Tessa Fisher
  • 35 minutes
  • Serves 12

INGREDIENTS

1 cup

Blueberries, frozen wild

1/2 cup

Blueberries, freeze dried

5/8 cup

Almond milk, unsweetened

2

Eggs

1 cup

Almond flour/meal

2 tsp

Baking powder

1/2 tsp

Cinnamon, ground

1 cup

Powdered sugar

1/2 tsp

Salt

1/2 cup

Sorghum flour

1 cup

Sucanat

1/2 cup

Tapioca flour

1/4 cup

Coconut oil