DIRECTIONS
1
Preheat oven to 325 degrees
2
Mix the almond flour, coconut flour, sugar, baking soda and salt together in a mixing bowl, removing any lumps of flour.
3
Add blueberries, yogurt, 1/3 cup oil and eggs. Stir to combine.
4
Batter should be heavy and scoopable; if too thin, add a pinch of coconut flour, and if too thick, add a drop of milk.
5
Bake until golden, about 15 minutes. Let cool before removing from pan.
6
Boil the raspberries with honey in a small pot for about 10 minutes, until fruit has broken down.
7
Strain, discarding solids, and let cool.
8
Stir in 2 tbsp coconut oil.
9
Glaze doughnuts once cooled.
10
Notes:
If you prefer, feel free to swap out the avocado oil with algae oil or another neutral oil.
You can also use strawberries instead of raspberries to make the glaze.