One packet of our Coconut Bread, Biscuit and Cake Mix
6 to 7 Large Eggs
1-1/2 Cups Confectionary Sugar or No-sugar Substitute
1-1/2 Cups Coconut Oil
1/2 Cup Fresh Blueberries
2 Tsp Lemon Juice + 3 Tbsp Lemon Juice
1 Tbsp Apple Cider Vinegar
Directions:
Make sure all ingredients are room temperature and you have enough doughnut tin space for 9 donuts (tins are usually 6 doughnut molds per tin). The tins should be non-stick so you don't have to spray or coat them - these are available in stores. If you only want to use one tin, consider making 6 larger donuts - directions are the same.
Whisk the eggs (start with 6 and see below) well in a mixing bowl and add the coconut oil, lemon juice and apple cider vinegar. Consider using a mixer to ensure full blending.
Add the mix packet and mix very well. The batter should be thick and moist - not pourable. If too dry, add another egg and mix again. Then add the blueberries and mix well again.
Spoon the batter into the doughnut tins to a level slightly above the center hole guide in each mold space - then smooth. Do this until all the batter is used.
Place in a pre-heated oven at 350F and bake for 18-20 minutes. Check with a toothpick to verify no moisture is on the toothpick when removed.
While the cake is baking, mix the confectionary sugar (or substitute) and lemon juice and make your glaze.
Remove the tins from the oven and let sit for 20 minutes. The carefully remove and turn over - bottom facing up. Apply the glaze so that it's fully used on all of the donuts. Let sit for another 30 minutes and serve. Enjoy!
