These Pistachio and Cardamom Doughnuts with Rosewater Glaze Are Made With Healthy Ingredients
Infused with the flavours of the Eastern Mediterranean, these are a delightful departure from the everyday jelly doughnut.
I never really understood the appeal of doughnuts. I even tried those gourmet ones, but they left me cold because they were all so sweet. Then I tried making my own doughnuts, and I fell in love with them.
Cardamom is, by far, my favourite sweet spice; traditionally used to ease digestion, it is also emerging as a potential anti-inflammatory. Like I needed an excuse! Instead of a traditional glaze, I created a rosewater syrup that acts as delicious glue for a sprinkling of crushed pistachio.
| Servings |
| 6doughnuts |
| Servings |
| 6doughnuts |
- Pistachio and Cardamom Doughnuts
- coconut oil for greasing the pan
- 3/4 cup ground unsalted natural pistachios divided
- 1/2 cup almond flour
- 3 tbsp arrowroot
- 2 tbsp gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/4 cup pure maple syrup
- 1/4 cup extra virgin olive oil
- 2 tbsp canned chickpea liquid
- 1 tbsp rosewater
- Rosewater Glaze
- 3 tbsp pure maple syrup
- 1 tbsp rosewater
- 1 tbsp coconut oil
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Ingredients
Servings: doughnuts
Units:
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- Preheat the oven to 350˚F (180˚C). Grease a 6-pocket doughnut pan with a bit of coconut oil.
- The doughnuts will keep on the counter, in a loosely covered resealable container, for up to 3 days.
- In a medium bowl, whisk together ½ cup (125 mL) 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 pockets. Bake for 20 to 22 minutes until a toothpick inserted into the centre comes out clean.
- 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 (60 mL) pistachios.
- The doughnuts will keep on the counter, in a loosely covered resealable container, for up to 3 days.
Excerpted from Eat More Plants by Desiree Nielsen. Copyright © 2019 by Desiree Nielsen. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited Reproduced by arrangement with the Publisher. All rights reserved.
