Step 1

Preheat the oven to 350F and spray or lightly grease your donut mould (I use these and place them on a baking tray).

Step 2

Whisk the oat flour, baking powder, and salt together in a large bowl. In a smaller bowl, mix the almond butter, applesauce, sugar, and milk together, until the sugar has dissolved. At the wet ingredients to the center of the dry ingredients and combine. Finally, fold in the blueberries.

Step 3

Use a spoon or cookie scoop to transfer the batter into the donut mould, dividing it evenly between 12 “donuts”. Bake in middle rack for 20 to 22 minutes, then remove from the oven and let sit for 10 minutes before removing the donuts and placing them on a cooling rack. Let cool completely before glazing.

Step 4

Whisk the sugar and lemon juice together in a small bowl. Pulse the freeze-dried blueberries in either a spice grinder or a food processor until a fine powder forms, then sift this powder into the sugar mixture. Whisk into the glaze; if the glaze is too thick, add additional water in 1/2 teaspoon increments until it has thinned to your liking.

Step 5

dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve & enjoy; leftovers will keep at room temperature for up to 3 days.