These healthy baked blueberry doughnuts with a blueberry orange glaze are the perfect snack, dessert or treat to enjoy anytime! Made with no butter or naturally high in protein, these doughnuts are gluten free with a tested vegan and dairy free option!
HAPPY LONG WEEKEND!!!!!!
Firstly, a huge thank you to all the lovely emails and messages after Friday’s post– I promise the second part will answer most of the questions and if not, you will get a reply early next week!
I’m not going to lie, it’s moments like these where I appreciate a Monday off- Sleep ins, late nights, but most importantly….grilling everything. Last year, I thought I would be cool and grill granola and then grill S’MORES granola. This year, we’ll be basic
betches blokes and grilling some kebabs, chicken and hopefully, a savory experiment which if successful, I’ll share in the coming weeks!
Anyway, I’m excited to introduce another contributor today- Christina from The Blissful Balance! You know how there are some people you just ‘click’ with? Well, Christina is one of them and I’m stoked to have her on here. She is perhaps the only blogger out there who I would trade palettes with. Any of you who follow her on Snapchat and/or Instagram would see that. She also has epic taste in television but that’s our little secret.
Anyway, welcome Christina!
Hey guys! I’m so excited to be a contributor on The Big Man’s World. I think we can all agree that Arman is hilarious, and he makes one helluva no-bake dessert. How could I not want to contribute to his masterpiece of a blog?!**
** Editor’s note- I paid her a singular kale leaf to say that.
As I sit here, fingers to keyboard, shoulders shrugging to One Dance by Drake as I play it for the 28th time in a row, I’m trying to figure out what the hell to talk about. As a food blogger, so much production goes into the food, the styling, the photography, and too often, the copy is chopped liver. Which actually, I recently had liver for the first time, and it wasn’t so bad. But I digress.
But as my thoughts began gracing the pages of my Google Doc, I thought – why not give you a little background on me and my recipes, since you may have no clue who the heck I am! Let’s do it, yeah?!
The recipes I share on The Blissful Balance are a combination of healthy and indulgent. You could have probably guessed that from the title of my site, but this is rooted deeper than just a brand name. I started my blog, and share the types of recipes that I do, because I once wouldn’t allow myself to indulge in the foods I deem indulgent. In fact, I restricted myself so much, that I had no balance.
I had an unhealthy obsession with being healthy, and it lead me down a path I’d never thought I would experience; my relationship with food and exercise was out of control.
But out of my struggles came strength. I got through this battle and after sharing my story in a blog post for a fitness company I’d been interning for, and receiving an overwhelmingly positive response from others who were struggling with the same issue, I thought: this needs to be talked about. Mix this motivation to inspire with a palpable passion for food and cooking, and The Blissful Balance was born.
So now that you know a little bit about me and what I do, let’s talk donuts, shall we?
I love doughnuts. But, after having my gallbladder removed a couple years ago, eating fried foods is basically a death sentence. Sometimes I go for the french fries and I’m all like “WORTH IT!!”, and other times I’m like… nope. Not in the mood for an excruciating stomach ache. And for someone who loves traditional donuts with a passion, this pretty much sucks.
BUT, THE DOUGHNUT GODS HAVE PREVAILED. Doughnut pans are a thing, and a damn good thing. Let’s just say I maybe use mine a little too much…
These doughnuts are sweet, tart, moist, and gluten-free! I used a mixture of a gluten-free flour and chickpea flour. They do not contain any butter, and the oil used is coconut oil – so, no bad fats. I normally mix the blueberries into the batter before spooning into the doughnut pan, but after a few times testing this recipe, I realized that the blueberries were causing the doughnuts to sort of break apart after baking, because some of them would fall to the bottom. Instead, I mixed the batter sans blueberries, and added them on top before baking. It can work either way, but since the glaze has a pop of blueberry flavor, it worked out well!
Editors note- For my vegan and dairy free friends, I tried this out (two failed attempts but shhh…) to make it suitable- For the yogurt, I subbed in So Delicious cultured yogurt which had the closest resemblance to Greek yogurt. For the egg, I used a flax egg, but instead of 1 tablespoon flax + 3 tablespoons of water, I reduced it to 2 1/2 tablespoons of water. I also allowed them to cool completely in the doughnut pan.
Make these healthy Baked Blueberry Doughnuts with the blueberry orange glaze and let’s bid adieu to Dunkins’.
- 1 cup gluten free flour
- ½ cup chickpea flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup non-fat vanilla Greek yogurt*
- 1 egg, whisked**
- ¼ cup coconut oil
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ cup almond milk
- 1/3 cup blueberries (1/2 cup if mixing into batter)
- 1 cup powdered sugar
- 2-3 tbsp orange juice
- ¾ cup blueberries
- Preheat your own to 350 degrees and grease a doughnut pan.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Stir until well-combined.
- Add in yogurt, egg (or flax egg), coconut oil, vanilla, and milk. Stir to combine, until thick batter is formed.
- Spoon batter into each donut mould. Add batter about ¾ of the way to the top of each - the doughnuts will bake over the center if you add them all the way.Add blueberries to the top of each doughnut (about 4-6) and bake for 12-16 minutes.
- While donuts are baking, prepare the glaze. In a nutribullet, blender, or food processor, add blueberries. Blend until smooth.
- Add in sugar and orange juice. Blend until smooth glaze forms. It will be liquid-like. Store in the refrigerator until doughnuts are finished.
- When donuts are finished, remove and let cool about ten minutes before removing from the pan.
- Drizzle glaze over doughnuts, or pour into a bowl and dip to cover.
- * To keep dairy free and vegan, use a dairy free yogurt like So Delicious Cultured Yogurt
- ** For a vegan option, use 1 Tablespoon flax + 2 1/2 T water
- For vegan/dairy free option, allow doughnuts to cool in the pan completely.
- Do not glaze donuts until ready to eat. If you glaze and then store the donuts, the glaze will soak into the donuts and they will still taste good, but they won’t be pretty!
Do you have a favorite kind of doughnut?
What is one kitchen utensil you use a little tooooo much?
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