TZUTC: -0500   
   MSGID: 54232.fido_cooking@1:124/5016 2c4f6f17   
   PID: Synchronet 3.20e-Linux master/546725fc5 Mar 15 2025 GCC 13.3.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Blackberry Glazed Blackberry Donuts (Gluten Free)   
    Categories: Pastries   
         Yield: 12 Donuts   
      
         1 c  Gluten free all purpose   
              - flour   
       1/2 c  Flaxseed meal   
       1/2 c  Almond flour   
         1 ts Xanthum gum   
         1 ts Baking powder   
       3/4 ts Baking soda   
       1/4 ts Salt   
       2/3 c  Date sugar or coconut sugar   
       2/3 c  Non-dairy milk   
         1 tb White wine vinegar   
       1/2    Banana; mashed   
         7 oz Blackberries; mashed   
         1 tb Vanilla extract   
         8 oz Blackberries   
       1/4 c  Maple syrup   
         2 tb Water   
         1 ts Chia seeds   
      
     Preparation time: 20 minutes   
     Cooking time: 28 minutes   
      
     ..for when your gluten free cake batter runneth over...   
      
     Donuts:   
      
     Add vinegar to non-dairy milk and set aside for 5 minutes (vegan   
     buttermilk). In the meantime, stir together all dry ingredients in   
     large bowl.   
      
     Add vanilla extract, as well as mashed banana and blackberries to dry   
     ingredients. Then, add vegan buttermilk and whisk until all   
     ingredients are well incorporated.   
      
     Pipe batter into donut pan and bake at 350?F for 28 to 32 minutes   
     (until toothpick comes out clean). Allow donuts to rest in donut pan   
     for 10 minutes. Then gently remove donuts and let them cool on   
     cooling rack for 20 minutes.   
      
     Blackberry Glaze:   
      
     Place all ingredients for glaze into small sauce pot over medium high   
     heat until mixture comes to a boil. Reduce heat and simmer until   
     mixture reaches desired consistency. If mixture doesn't thicken, you   
     can always add a little potato starch (I didn't need to). Blend with   
     immersion blender.   
      
     Dip cooled donuts into glaze and sprinkle with chia seeds.   
      
     Remember, these are gluten-free, refined sugar free, dairy free, egg   
     free, and refined oil free. Eat all donuts at once so as to leave   
     behind no evidence of the same.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426