Vegan Blueberry Cardamom Doughnuts Recipe

The cardamom balanced out the naturally sweet taste of these baked vegan, paleo doughnuts

Blueberry Cardamom Doughnuts

Ingredients

• 1/4 cup non-dairy milk of choice

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon vanilla extract

• 1/3 cup maple syrup or honey

• 3 and a 1/3 tablespoons of coconut/avocado oil

• 1 cup tigernut flour

• Pinch of cardamom 

• 1/2 cup blueberries

Instructions

1. Preheat oven to 165°C and grease a doughnut or muffin pan

2. Whisk the non-dairy milk and apple cider vinegar together and let it sit for a few minutes

3. Beat together the above mixture with all wet ingredients (maple syrup, coconut oil, vanilla) in a large bowl

4. In another bowl, mix all dry ingredients (tigernut flour, pinch of cardamom) until no lumps remain

5. Combine wet and dry ingredients and mix until smooth

6. Gently stir in or place blueberries ensuring they don’t break

7. Portion the batter onto doughnut or muffin pan

8. Bake for 10-12 minutes or until donuts have risen

9. Transfer to a cooking rack and cool for 5 minutes before removing