Blueberry Chickpea Donuts

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blueberries
  • 1 15 ounce can Chickpeas

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1/4 cup Maple syrup

• Pasta & Grains

  • 1/4 cup Oats, gluten-free

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/2 cup Gluten free oat flour
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/4 cup Olive oil, Extra Virgin

Found on skinnyfitalicious.com

Description

Ingredients

• 1 15 ounce can chickpeas, drained & rinsed
• 1 cup blueberries
• ½ cup Gluten Free oat flour *
• ¼ cup Gluten Free oats
• 2 tsp baking powder
• ¼ cup maple syrup **
• ¼ cup extra virgin olive oil
• 2 egg whites***
• 2 tbsp apple cider vinegar
• ¼ tsp nutmeg
• ¼ tsp cardamom
• ½ tsp cinnamon
• ¼ tsp salt

Directions

• Preheat oven 325 F. Prepare a donut baking tin 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 at 325 F 12-13 minutes until donuts have set.
• 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.

Nutrition