These Pistachio and Cardamom Doughnuts with Rosewater Glaze Are Made With Healthy Ingredients

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.

Photo Credit: Janis Nicolay

Servings

6doughnuts

Servings

6doughnuts

• Course Desserts, Snacks

Ingredients

• 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

Servings: doughnuts

Units:MetricUS Imperial

Ingredients 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 Servings: doughnuts Units:MetricUS Imperial

Course Desserts, Snacks

Instructions

1. Preheat the oven to 350˚F (180˚C). Grease a 6-pocket doughnut pan with a bit of coconut oil.
2. The doughnuts will keep on the counter, in a loosely covered resealable container, for up to 3 days.

Make the Pistachio and Cardamom Doughnuts

1. In a medium bowl, whisk together ½ cup (125 mL) of the pistachios, almond flour, arrowroot, all-purpose flour, baking powder, and cardamom.
2. In a small bowl, whisk together the maple syrup, olive oil, chickpea liquid, and rosewater until frothy.
3. Tip the maple syrup mixture into the flour mixture and mix until combined.
4. 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.

Make the Rosewater Glaze

1. 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.
2. 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.
3. The doughnuts will keep on the counter, in a loosely covered resealable container, for up to 3 days.

Recipe Notes

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.

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