Ingredients
The following ingredients have 9 Servings
- 15 oz chickpeas (drained and rinsed)
- 1 cup blueberries (frozen and drained)
- 1/2 cup Gluten Free oat flour
- 1/4 cup Gluten Free oats
- 2 tsp baking powder
- 1/4 cup maple syrup
- 1/4 cup extra virgin olive oil
- 2 egg whites
- 2 tbsp apple cider vinegar
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instruction
- Preheat oven 325 F. Prepare a donut baking pan with cooking spray.
- To a blender or food processor, add all ingredients layering the dry ingredients first, then the chickpeas, then the liquid.
- Blend on high until a smooth batter appears. Add blueberries to blender and fold by hand. Fill the donut cavities with the batter, filling until flush.
- Bake 12-13 minutes until donuts are slightly browned around the edges. Remove from the oven and cool 2-3 minutes before flipping the donut tin upside down onto a cooking rack. The donuts should easily slide out. Cool donuts another 15 minutes on the wire rack prior to enjoying.
- Keep donuts in refrigerator to maintain freshness up to 7 days.