INGREDIENTS:
Ingredients for the Pistachio and Cardamom Doughnuts:
- Coconut oil, for greasing the pan
- ¾ cup ground unsalted natural pistachios, divided
- ½ cup almond flour
- 3 tablespoons arrowroot
- 2 tablespoons gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- ¼ cup pure maple syrup
- ¼ cup olive oil
- 2 tablespoons canned chickpea liquid
- 1 tablespoon rosewater
Ingredients for the Rosewater Glaze:
- 3 tablespoons pure maple syrup
- 1 tablespoon rosewater
- 1 tablespoon coconut oil
Pistachio Cardamom Donuts - Home & Family
DIRECTIONS:
- Preheat the oven to 350F. Grease a 6-pocket doughnut pan with a bit of coconut oil.
- Make the Pistachio and Cardamom Doughnuts: In a medium bowl, whisk together ½ cup of the pistachios, almond flour, arrowroot, all-purpose flour, baking powder, and cardamom.
- In a small bowl, whisk together the maple syrup, olive oil, chickpea liquid, and rosewater until frothy.
- Tip the maple syrup mixture into the flour mixture and mix until combined.
- Spoon the batter into the doughnut pan, spreading evenly among the 6-pocket. Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean.
- Make the Rosewater Glaze: Meanwhile, in a small saucepan, mix together the maple syrup, rosewater, and coconut oil and heat over the lowest possible setting. Remove from the heat and cover the pot to keep it warm.
- Remove the doughnuts from the oven and cool for 15 minutes in the pan set on a rack. Gently loosen the edges and flip out the doughnuts onto the rack. Once cooled, brush the doughnuts with the glaze and sprinkle with the remaining ¼ cup pistachios.
*The doughnuts will keep on the counter, in a loosely covered resealable container for up to 3 days.