Baked Gluten-Free Blueberry Jelly Donuts
Everyone loves a good donut and add on the fact that these are also healthy, makes these completely irresistible. These blueberry jelly donuts are moist, fluffy, and deliciously healthy. With only 300 calories, they are as delicious as they are healthy, a great treat for any gathering.
Servings 11
Calories 303kcal
Ingredients
- 1 cup Almond milk warm, microwaved 15 sec or until body temperature
- 2 ¼ tsp Instant Yeast
- ⅓ cup White sugar
- 3 tbsp Psyllium husks
- 4 tbsp Water
- 2 ½ cup Gluten-free All-purpose flour I used Bob's Red Mill 1 to 1 baking flour (see notes)
- 2 tsp Baking powder
- 1 pinch Sea salt
- ¼ cup Grapeseed oil
- 1 tsp Vanilla extract
- 2 tbsp Vegan butter melted to brush onto the donuts
Blueberry Chia Jelly Filling
- 2 cups Blueberries
- ½ cup White sugar
- 2 tbsp Chia seed
Powdered Sugar topping(optional):
- 1 cup Powdered sugar
- 1 tbsp cornstarch
Blueberry Icing (optional):
- 2 cups powdered sugar
- 1 tbsp blueberry jelly
Instructions
- Line 2 baking sheets with parchment paper.
- In a plastic bowl, combine sugar, yeast and warmed almond milk and set aside for 10 minutes. This mixture should create a layer of foam on top. If it does not, then either it is too cold in the house of your yeast has not been stored properly and is dead. If it is below 20C or 68F then you can boil a pot of water and put it in the oven with your yeast. This should raise your temperature to at least 30C or 86F.
- Once your yeast has proofed, in a small bowl mix your water and psyllium husks. Set aside.
- In a large mixing bowl, combine all-purpose flour, salt, baking powder and combine
- Take the yeast mixture in it and combine your psyllium husk mix, vanilla, grapeseed oil. Then ½ cup at a time, combine your flour mixture. See picture for consistency.
- Sprinkle flour onto a flat surface. Using a rolling pin, roll out the dough till you reach 1" in thickness. Using a circular 3" cookie cutter, cut out as many shapes as you can and place them onto your parchment paper. Roll up the leftovers and repeat this process until you have nothing left over. Leave about 2 in between each cut-out. Cover with a wet paper towel.
- Boil a pot of water and place it on the bottom rack of the oven. Then place the cookie sheets in the middle or top oven racks. Let them rise for 1-2 hours. If you poke the dough and it leaves a dent then you know they have risen enough.
- Remove cookie sheets and pot of water and preheat oven to 375F. Brush on melted butter and bake for 12-15 minutes or until a light golden color.
- Once the donuts are out of the oven, let them cool just enough to handle, then brush on some more of the melted vegan butter on the tops and bottoms of the donuts.
- In a small saucepan over medium heat, add blueberries and sugar and boil for 5 minutes. Let cool for 5 minutes then pour blueberry mixture into the blender and blend till jelly is smooth in texture. Mix in the chia seeds and let congeal for 15 minutes. You should end up with a thick jelly.
- Put the piping bag nozzle first into a tall glass folding the bag portion over the rim of the glass. This should facilitate adding your jelly into your piping bag. Add only half of the jelly at a time to not overfill it or this will make filling the donut much more difficult.
- Use a 1/2 inch thick rod (I used the handle of a wooden spoon) to create a cavity for the jelly, this will ease the filling process ensuring an even jelly throughout the donut. Stick the nozzle into the cavity of the donut and gently press onto the bag until you feel a little resistance. Then turn your nozzle upwards to stop the flow and gently remove it. You should have a little jelly popping out but not enough for it to start oozing down.
- Before serving, if you chose the powdered sugar option, start by sifting the powdered sugar and corn starch into a bowl and mix till well combined. Roll each donut into icing sugar right before serving. Icing sugar has a tendency to melt after a few hours.
- If you chose to dip the donuts into blueberry icing, start by sifting powdered sugar into a bowl and whisk with blueberry sauce until well combined (while you are making the blueberry jelly, set aside a tbsp that will not have chia seeds in it). Keep for a maximum of 1 day. Enjoy! Do not refrigerate.
Notes
If switching for another gluten-free flour mix, make sure that the mixture has Xanthan Gum. This helps bind the dough together and is important in gluten-free baking.