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° for 28-32 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.
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.
This is the gluten free flour I used for this recipe.