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Paleo Blueberry Doughnuts

Paleo Blueberry Doughnuts
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Prep Time: 10 min Serves: 9
Cooking Time: 25 min Yield: 9 doughnuts
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These beautiful Paleo doughnuts taste remarkably similar to the standard blueberry cake doughnut. This recipe includes an optional raspberry glaze that adds the perfect touch of tartness.



1. Preheat oven to 325 degrees
2. Mix the almond flour, coconut flour, sugar, baking soda and salt together in a mixing bowl, removing any lumps of flour.
3. Add blueberries, yogurt, 1/3 cup oil and eggs. Stir to combine.
4. Batter should be heavy and scoopable; if too thin, add a pinch of coconut flour, and if too thick, add a drop of milk.
5. Bake until golden, about 15 minutes. Let cool before removing from pan.
6. Boil the raspberries with honey in a small pot for about 10 minutes, until fruit has broken down.
7. Strain, discarding solids, and let cool.
8. Stir in 2 tbsp coconut oil.
9. Glaze doughnuts once cooled.

- If you prefer, feel free to swap out the avocado oil with algae oil or another neutral oil.
- You can also use strawberries instead of raspberries to make the glaze.

PC: Ariane Resnick


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