Gluten free vegan blueberry donut holes

• Vegan
• Gluten free

• Produce

  • 3/4 cup Blueberries, fresh

• Refrigerated

  • 5/8 cup So delicious unsweetened coconut or almond milk

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 cup Cane sugar
  • 2 tbsp Non-hydrogenated shortening, organic
  • 1 dash Nutmeg, ground
  • 1 1/2 cups Powdered sugar
  • 1 cup Sarah's gluten free flour blend
  • 1/4 tsp Sea salt
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 Oil

Found on sarahbakesgfree.com

Ingredients

• 1 cup Sarahs gluten free flour blend
• 1/4 cup cane sugar
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• dash ground nutmeg
• 1/2 cup So Delicious unsweetened coconut or almond milk
• 2 tablespoons organic non-hydrogenated shortening, melted
• 1/2 teaspoon pure vanilla extract
• 3/4 cup fresh blueberries
• oil for frying*
• 1 1/2 cups powdered sugar, sifted
• 2 tablespoons So Delicious unsweetened coconut or almond milk

Directions

• In heavy pot or large saucepan, heat 2 inches of oil over medium-high heat until oil reaches 340 degrees.
• While oil is heating, prepare donut dough by sifting together flour, sugar, baking powder, salt and nutmeg in mixing bowl.
• Add coconut milk and melted shortening. Stir just until dough comes together. Fold in blueberries.
• Scoop donut dough using cookie scoop and gently roll into balls. Carefully drop 3-4 donut holes into heated oil.
• Cook donuts on each side 1-2 minutes, until golden brown. Be aware of splatters from juices of blueberries. Remove donut holes from oil using tongs and allow to drain on paper towel lined plate.
• While donuts cool slightly, make simple glaze by mixing together powdered sugar and coconut milk in microwave-safe bowl. Microwave 20 seconds and stir {helps glaze to set quickly}.
• While still warm, dip blueberry donut holes into glaze and roll to coat. Place on cooling rack to allow excess to drip off. Best served warm or same day.