Step 1

Preheat oven to 350 degrees F. In a large bowl, add wet ingredients: coconut oil, eggs, maple syrup, almond extract, almondmilk. Stir well to combine.

Step 2

Next stir in almond flour. Then add in whole wheat pastry flour, baking powder, and salt. Stir until just combined. Add in 1/2 cup of blueberries if you'd like.

Step 3

Generously spray a donut pan with nonstick spray. Then use a piping bag or a measuring tablespoon to fill the donuts so that they are 3/4 of the way full. Bake for 10-13 minutes or until donuts bounce back. Let cool in pan for 5 minutes, then transfer to a cooling rack.

Step 4

Once you are ready to glaze the donuts (and after they cool off a little), add the blueberries and water to a sauce pan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until blueberries boil down. Add a little more water if necessary so that blueberries don't stick to the bottom of the pan.

Step 5

Once blueberries have condensed, add to a blender and blend, then pour over a fine strainer into a medium bowl.

Step 6

In a separate bowl add powdered sugar then add about 2-3 tablespoons of condensed blueberry juice. If the mixture is too thin, add a little more powdered sugar. Then dip the top of each donut into the blueberry glaze and transfer back to a wire rack. Makes 12 donuts. Donuts are best the day of.