Ground pistachios and whole wheat flour combined with almond extract make these baked donuts a treat to be reckoned with, and we haven’t even made it to the dark chocolate glaze yet.
By Emily Nelson
How did it take me so long to buy a donut pan?! For a long time I kept convincing myself that I did not need another specialty baking pan, but after seeing this recipe, I finally decided that I could go no longer without a donut pan. In terms of cookware, donut pans are relatively inexpensive and they take up very little space.
Baked donuts have brought such a welcome change from the usual muffins and quick breads that I often make. Since I have been making them mostly for breakfast, I wanted to create a recipe that was whole-grain and refined sugar-free. These Glazed Pistachio Donuts are a combination of some of my favorite flavors. They are made with whole wheat flour and pistachios, sweetened with coconut sugar and honey, and finished with a dark chocolate glaze.
- 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
- Find the link above for the recipe.
- 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.