Humble Vanilla and Blueberry Doughnuts

Directions

1. Preheat oven to 180°C. Spray a doughnut pan with cooking spray (if you don’t have a doughnut pan, you can easily turn these into cupcakes by using a muffin pan).

2. Mix together the flour, protein powder, sugar or sweetener, baking powder, bicarbonate of soda, salt and lemon zest. Add the soy milk, coconut oil and vanilla essence. Mix until just combined, then fold in the blueberries.

3. Carefully spoon the batter into the prepared doughnut pan, dividing it evenly between six doughnuts. Make sure the batter doesn’t cover the “doughnut hole” part of the pan – this will make the doughnuts close as they rise.

   Bake for 10 – 15 minutes.Allow the doughnuts to cool in the pan for 5 minutes, then carefully transfer them to a cooling rack to cool completely.

4. Allow the doughnuts to cool in the pan for 5 minutes, then carefully transfer them to a cooling rack to cool completely.

5. Prepare the glaze: place the blueberries in a small pan with the water. Cook until the blueberries start to soften, then use a potato masher (or a fork!) to smash the blueberries. Stir with a spoon until the colour turns dark purple.

6. Remove from the heat, then strain out the blueberry skins using a sieve.

7. Add the blueberry liquid to the icing sugar, along with the lemon juice. Whisk thoroughly until the glaze is completely smooth and free of lumps. If using the cornstarch replacement, it may be necessary to thin the glaze out with a teaspoon at a time of water or plant milk – the glaze should be thin enough to dip the doughnuts into, but thick enough not to run off completely.

8. Once the doughnuts are entirely cooled, dip them into the glaze. It may be necessary to do two coats of the glaze. If the glaze is too thin, the doughnuts will absorb it – in this case, add more icing sugar.

9. The doughnuts can be stored airtight at room temperature for four days.