Medical Medium Healing Essential

Wild Blueberry Donuts

Wild Blueberry Donuts

Enjoy these delicious donuts made with only clean ingredients, plus with the added nutrients and flavor that come from wild blueberries. These precious berries are an incredible healing food that add nutrients to this fun recipe.

Wild blueberries are one of the most adaptogenic foods on the planet. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly.

Wild Blueberry Donuts

Ingredients:

Blueberry glaze:

  • 1/3 cup defrosted wild blueberries
  • 1/2 cup cashews
  • 3 tbsp maple syrup
  • 1 tbsp lemon juice
  • 3 tbsp melted coconut oil
  • 1-2 tbsp water, as needed to blend

Directions:

Preheat oven to 350F/180C. Lightly grease a 6-donut pan. Set aside.

In a medium-sized bowl, whisk together the oat flour, brown rice flour, coconut sugar, and baking powder. Set aside. In another bowl, combine the almond milk, applesauce, coconut oil, and vanilla. Whisk until you get a uniform mixture.

Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick–add a bit more oat flour if needed to reach this consistency. Gently fold the wild blueberries into the batter. Spoon or pipe the batter into the greased donut pan.

Bake for 16-20, until lightly browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the donut pan, then move to a wire rack and cool completely.

To make the glaze, add the blueberries, cashews, maple syrup, lemon juice, coconut oil, and water to a blender and blend until very smooth, scraping down the sides as needed. Dip the donuts in the glaze one by one. Best enjoyed on the day of baking and kept in an airtight container until needed.

Makes 6 donuts

Learn more about the hidden healing powers of fruits, vegetables, herbs and spices, and wild foods in the #1 New York Times Best-Selling book Life-Changing Foods.

Categories: Desserts, Baking, Donuts, Holiday, Easter, Celebrations, Kid Friendly

This item posted: 18-Apr-2021

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