Wheat-Free Blueberry Crumble Donut

  • U Serves 6 People
  • P Prep: 00:07
  • P Cook: 00:20
Wheat-Free Blueberry Crumble Donut

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)

Amount Per Serving

Calories 74

Calories from Fat 10

% Daily Values*

Total Fat 1.12


Saturated Fat 1.01


Polyunsaturated Fat 0.02

Monounsaturated Fat 0.01

Cholesterol 0.00


Sodium 66.28


Potassium 36.48

Total Carbohydrate 13.20


Dietary Fiber 3.09


Sugars 7.76

Protein 2.94

Vitamin A 2.83%

Vitamin C 3.16%

Calcium 0.18%

Iron 3.07%

* Nutritional Values are estimated and may vary

³ Description

This is perfect for breakfast, a snack, or pre-workout fuel as it is low in fat and packed with fibre

² Ingredients


q Directions

How to:
1. Preheat oven to 350
2. Sift together the dry ingredients, then whisk in the wet (excluding blueberries) separately. Then add the wet to the dry
3. Crush your blueberries and stir them into the batter
4. Spray two donut holes on a donut tray and fill them with batter
5. Bake for about 15 minutes or until a toothpick comes out clean
6. Let cool for 3 minutes before popping them out of the tray

Blueberry Maple Crumble Glaze

- 3 finely chopped and pitted dates
- 1/2 tbsp cinnamon
- 4 tbsp rolled oats
- 1 tsp almond flour
- 1 tsp coconut flour
- 1 tbsp honey
- 1/2 tbsp unsweetened almond milk
- 1/4 cup crushed blueberries
- 1 tbsp sugar free maple syrup

How to:
1. Mash and blend everything together! I brought my food processor up to university and didn’t want to make a mess by using a blender so I just crushed and mixed everything with a fork
2. Pop the mix in the microwave to warm it up before you spread it on your blueberry donuts

Recipe Provided by @katherineallen2

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