For the donuts:
½ cup unsweetened coconut milk
2 teaspoons vinegar
1 cup all-purpose flour (scant)
1 ½ teaspoon baking powder
¼ teaspoon kosher salt
½ cup Splenda® Granulated Sweetener
3 tablespoons vegan buttery spread, melted
2 teaspoons pure vanilla extract
⅓ cup fresh or frozen blueberries
For the blueberry glaze:
2 tablespoons fresh blueberries
1 cup Splenda® Granulated Sweetener
1 tablespoon vegan buttery spread, melted
1 pinch salt
To make the donuts:
Preheat oven to 350°F. Spray a donut pan with nonstick cooking spray.
Combine the coconut milk and vinegar in a medium bowl and set aside.
In a small bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together the vinegar-nut milk mixture, sweetener, melted buttery spread, and vanilla. Add dry ingredients to the wet ingredients and stir together just until combined. Do not over mix. Gently fold in blueberries.
Scoop batter into donut pan, dividing evenly so each donut is a little over half full. Bake for about 12 – 14 minutes, until cooked through. Remove and set aside to cool.
To make the blueberry glaze:
Add all ingredients into a mini food processor and blend. If glaze is too thin, add a little more sweetener and blend again. If glaze is too thick, add a few more blueberries and blend. Pour glaze into a bowl. One at a time, dip one side of each donut into the glaze. Alternatively, drizzle on the glaze until each donut is covered. Set each glazed donut onto a wire rack. Enjoy immediately that day, or refrigerate and enjoy within 2 days.
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