This morning I had these yummy donuts for breakfast! My favorite topping was the almond butter and unsweetened shredded coconut! To softened by almond butter, I added olive oil after warming it up in the mircowave. I added oil until I liked the consistency of the almond butter. The more spreadable, the better! Then I topped it off with the shredded coconut. The original recipe can be found at Laura Lea Balanced. She offers two ways to make these Blueberry Cake donuts, Gluten Free or Paleo; I chose the Paleo version which makes them lighter and fluffier…even though they were still pretty dense. I also chose the sweeter version, put in more coconut milk then maple syrup. I thouroghly enjoyed this for breakfast today! Make sure you don’t put in less blueberries! They make the donut perfect!