Pistachio Almond Baked Donuts

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 3/4 tsp Almond extract
  • 1 tsp Baking powder
  • 2 tbsp Coconut sugar
  • 1 1/2 oz Dark chocolate
  • 1/4 tsp Sea salt, fine
  • 3/4 cup Whole wheat pastry flour

• Oils & Vinegars

  • 1/2 tsp Coconut oil

• Nuts & Seeds

  • 1/3 cup Pistachios, finely ground

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/2 cup Buttermilk

Found on gatheranddine.com

Ingredients

• ¾ cup whole wheat pastry flour
• ⅓ cup finely ground pistachios, plus extra for sprinkling on top
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 egg
• ⅓ cup + 2 tablespoons buttermilk
• 1 tablespoon unsalted butter, melted
• 2 tablespoons coconut sugar
• 2 tablespoons honey
• 1½ teaspoon almond extract
• 1.5 ounces dark chocolate
• ¼ teaspoon almond extract
• ½ teaspoon coconut oil

Directions

• Preheat the oven to 400.
• In a medium mixing bowl, whisk together the flour, ground pistachios, baking powder, and salt.
• In a small mixing bowl, whisk together the egg, buttermilk, butter, coconut sugar, honey, and almond extract.
• Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix.
• Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
• Bake for 10 minutes, until donuts are light golden brown. Let cool in pan for 2-3 minutes before transferring to a cooling rack. Dip donuts in chocolate glaze and sprinkle with additional ground pistachios. Donuts are best served slightly warm.
• Melt chocolate and coconut oil together in a double boiler or in a microwave. If using a microwave, heat for 15 second intervals and stir after each interval. When chocolate is almost completely melted, remove from heat and stir until smooth. Stir in almond extract.