We go nuts for doughnuts at the best of times. But these blueberry oat ones are truly something else. Rather than the deep-fried variety beloved by one Mr Homer J. Simpson, we bake these until they’re a beautiful (and healthier) golden brown.
150g plain flour
50g Mornflake Gluten-Free Jumbo Oats
1 ripe banana, mashed
60ml vegetable oil
180ml soy milk* (+ 1 tbsp apple cider vinegar or lemon juice)
100g caster sugar
1 tsp cinnamon
1 ½ tsp baking powder
½ tsp baking soda
50g fresh blueberries**
100g powdered sugar
3 tbsp lemon juice***
* can be swapped for other non dairy / dairy milk of choice
** can be swapped for other fresh berries, like raspberries, blackberries etc.
*** or water, for a plain icing
Pre heat the oven to 180c and lightly grease your doughnut pan(s).
Place the oats into a food processor and process until you have a fine flour. Pour into a bowl along with the plain flour, cinnamon, baking powder and soda.
Combine the soy milk and vinegar (or lemon juice if using), then stir in the sugar, mashed banana and oil.
Pour into the bowl of dry ingredients and stir until combined (do not overmix, as this will result in a tougher doughnut).
Spoon the batter into the prepared doughnut pan.
Bake in the oven for 10-12 minutes, then remove from the oven and allow to cool for at least 10 minutes before transferring over to a cooling rack.
Once the doughnuts have cooled completely, make the icing and drizzle over each of the doughnuts.