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Pistacho and Cardamom Doughnuts with Rosewater Glaze

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Registered dietitian and author of “Eat More Plants” Desiree Neilson is sharing a donut recipe that is good for you!
Ingredients

Ingredients for the Pistachio and Caramom 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:

1. Preheat the oven to 350F. Grease a 6-pocket doughnut pan with a bit of coconut oil.

2. 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.

3. In a small bowl, whisk together the maple syrup, olive oil, chickpea liquid, and rosewater until frothy.

4. Tip the maple syrup mixture into the flour mixture and mix until combined.

5. 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.

6. 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.

7. 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.

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