Thursday, September 26, 2013

Blueberry Doughnut Crumble

Making breakfast is just something I really enjoy doing....okay...eating breakfast is something I enjoy A LOT. I think it's because growing up my dad would always make me a big breakfast before school. I wasn't a morning person, and I think it was his way of making mornings more enjoyable for me. I think I have just always carried that with me, and forever will. Sharing breakfast time with the ones I love means a lot to me. 

Anyways, since I'm always on the hunt for different products I can try. I'm always experimenting. I tried a different brand of pancake and waffle mix. It's called Maple Grove Farms Gluten Free Pancake & Waffle Mix. I first started by making waffles, they were amazing waffles! The had the right texture which is sometimes hard to get with waffles. After making waffles, I was excited to make pancakes. 

For some reason, the batter just isn't the right consistency for pancakes. I tried many times. And I mean come on, pancakes are one of the easiest things to make...especially from a mix! Needless to say I got quite frustrated. So I quickly decided that since pancakes weren't happening, I needed to improvise. This is how my Blueberry Doughnut Crumble was born. 

When I put the pancake batter into the the muffin/souffle cups, I just hoped for the best. 


Unsuccessful pancake batter turned into an amazing creation that tasted exactly like a cinnamon sugar doughnut. No joke. 

Do you love blueberry doughnuts? If so you'll love this recipe because it's super fast and easy. In no time you'll have a blueberry doughnut with a cinnamon sugar crumble on top. 

Blueberry Doughnut Crumble


1 Cup Maple Grove Farms Gluten Free Pancake & Waffle Mix (this is the only mixed I have used with the recipe so I'm not sure if others will work) 

1 2/3 Cup of Water

2 eggs

1 tsp Pure Vanilla Extract

1 tsp Cinnamon

1/2 Cup Brown Sugar

1/2 Blueberries, fresh or frozen 

Crumble Topping

4 Souffle bowels, or a muffin tin will work


Preheat oven to 375 degrees Fahrenheit 

Grease the bowels with coconut oil 

Combine all ingredients except the blueberries and crumble topping into a medium bowel. And just whisk until all combined. 
Then gently stir in blueberries. 

Pour into the bowels 3/4 of the way. 

Add your crumble topping.

Bake for 20-25 minutes. Checking on them half way through with a toothpick. Bake until crumble is golden brown and the toothpick comes out clean.


Crumble Topping

3/4 Cup Gluten Free Flour, I used an All-Purpose Coconut Flour

3/4 Cup Brown Sugar

1/3 Cup of Coconut oil, do not melt

1 tsp Cinnamon

1 tsp Vanilla

Combine all ingredients except the coconut oil. Mix well

Next add in the coconut oil and mix with a fork.

Crumble should have clumps.