These glazed halva donuts have delicious tahini flavors and a dash of cardamom, plus they are vegan, but you wouldn’t even know it.
By Vicky Cohen and Ruth Fox
Donuts are very much like love. Everyone wants them, but finding one worth having… isn’t always an easy task.
Some are too sweet or too greasy, or don’t have enough enough flavor.
The more subtle and sophisticated ones will keep you interested and will stay engraved in your memory.
And these vegan baked halva donuts prove everything I just said is true
- 3 tbsp water
- 1 tbsp ground flax
- 1½ cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp cardamom
- ⅛ tsp salt
- ¼ cup plus 2 tbsp tahini
- 1 tbsp grapeseed (or vegetable) oil
- ½ cup maple syrup at room temperature
- ¾ cup non dairy milk, lukewarm
- ⅓ cup shelled pistachios
- ¼ cup tahini
- ¼ cup confectioners sugar
- ¼ cup unsweetened non dairy milk
- ⅛ tsp ground cardamom (optional)
- Combine water and ground flax in a small bowl and set aside
- In a medium bowl, mix together flour, baking powder, baking soda, cardamom and salt
- In a large bowl, whisk together tahini and grapeseed oil until well combined. Slowly pour maple syrup, whisking constantly. Add flax mixture and milk and mix well
- Add flour mixure and mix with a wooden spoon until just combined (do not overmix)
- Let the batter sit while you preheat the oven
- Preheat the oven to 400F. Coat a non stick donut pan with cooking spray
- Spoon about 3 tablespoons of batter per donut and gently spread it evenly on the mold. Bake for 13-15 minutes and let them cool.
- Whisk tahini and confectioner's sugar until well incorporated.Add milk one tablespoon at a time, whisking constantly. Add cardamom an mix well
- Dip donuts in halva glaze and sprinkle with pistachios