Gluten Free Baked Blackberry Donuts
These baked blackberry donuts are gluten free, dairy free, and refined sugar free. Filled with homemade blackberry jam and topped with a blackberry glaze, these seasonal donuts are perfect for brunch, snack, or dessert!
Servings 6 donuts
Equipment
Ingredients
Blackberry Jam
- 1 pint blackberries about 1 cup
- 2 tablespoon coconut sugar
- ½ tablespoon tapioca starch or arrowroot
Donuts
- ¾ cup + 2 Tbsp 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup olive oil*
- ¼ cup maple syrup
- ¼ cup yogurt of choice I use coconut yogurt
- 1 egg
- 1 teaspoon vanilla extract
Blackberry Glaze
- 1 cup powdered sugar
- 2-4 teaspoon blackberry juice**
Instructions
Blackberry Jam
- Add the blackberries, sugar, and starch to a saucepan.
- Cook on medium low for 10 minutes, stirring frequently and smashing berries some, until you have a thick jam consistency.
- Let cool then place in the fridge until needed.
Donuts
- Preheat oven to 350F.
- Sift together the flours and then whisk in the salt and baking powder.
- In a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
- Add the dry to the wet and stir to combine.
- Grease a donut pan then pipe the batter into the pan. Add a dollop of batter in the center, so there is no hole in the donuts. This creates a bottom for the blackberry jam to sit in.
- Bake the donuts in a preheated oven for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out onto a cooling rack.
Blackberry Glaze
- Stir together the powdered sugar and 2 teaspoon of blackberry juice in a small, but wide bowl, until you have a thick, but smooth glaze. Add more juice as needed.
- Dip the top of the cooled donuts (the side that has the "hole" in the top) in the glaze then place back on a wire rack.
- Add a dollop of blackberry jam to the center of the donuts. Enjoy!
Notes
*melted butter or coconut oil will work too, make sure all ingredients are room temp.
**smash fresh blackberries and use the juice or defrost frozen ones and pour off the juice.