I N G R E D I E N T S -1 ½ cup blueberries -1/2 cup peach puree -2 cups gluten-free flour -3 tbsp. coconut flour -1 tsp. baking soda -1 ½ tsp. gluten-free baking powder -Pinch of cinnamon-1 ½ tsp gluten-free vanilla extract -1 egg - ½ cup (1 stick) salted butter, room temperature -1/4 cup of milk -1/2 cup plain yogurt G L A Z E – I N G R E D I E N T S -1 Cup Powdered Sugar -3-4 tbsp. Lemon Juice

D I R E C T I O N S 1) Preheat oven to 425 degrees. Spray two six-serving donut pans completely with non-stick spray, set aside. 2) Whisk together gluten-free flour, baking soda, gluten-free baking powder, salt, and a pinch of cinnamon together in a medium sized bowl, set aside. 3) In a stand mixer, with a whisk attachment, mix together butter and sugar until fully combined. Add in eggs, gluten-free vanilla extract, and milk. Use a hand whisker to whisk in your peach puree. 4) In a small mixing bowl, toss blueberries with 3 tbsp. of coconut flour until the blueberries are coated. Set aside. 5) Slowly mix your dry ingredients into your wet ingredients until fully combined. 6) Gently fold in blueberries until just combined with the rest of your mixture. 7) Fill your donut holder about ½ full and bake for 8-10 minutes.8) Cool your donuts in pan for about 10 minutes, then take a toothpick to gently remove your donuts from the pans to cool completely on a cooling rack. While your donuts finish cooling, you should begin to prepare your lemon glaze!