Happy National Donut Day!
1 cup organic unbleached all-purpose flour
1 teaspoon baking powder
½ cup un-refined evaporated cane sugar
¼ teaspoon sea salt
¾ cup original almond milk, plus ½ teaspoon apple cider vinegar
1/3 cup neutral tasting oil (safflower)
1 teaspoon vanilla extract
*3 tablespoons, plus 1 tablespoon Setton Farms Pistachio Kernels, chopped
*1 tablespoon, plus 1 tablespoon, dried cranberries, roughly chopped
*To make the the recipe even faster, substitute 5 Setton Farms Pistachio Chewy Bites, finely chopped
Pre-heat oven to 350●.
In a large bowl, combine flours, baking powder, sugar and sea salt and whisk until uniform.
In a small bowl, add almond milk and apple cider vinegar and set aside to curdle, about 1-2 minutes.
Add almond milk mixture, oil and vanilla extract to dry ingredients. Whisk until uniform. Fold 3 tablespoons pistachios and 1 tablespoon cranberries (or 3 Setton Farms Pistachio Chewy Bites) into batter.
Grease donut pan generously with cooking spray and pour batter into each donut shape. Leave about ¼ inch for batter to rise and clean any excess batter from center of each donut to prevent sticking.
Bake for about 21-24 minutes or until toothpick comes out clean. Let cool before glazing. Place on a cooling rack over a baking sheet with walls, to collect icing.
2 teaspoons non-hydrogenated buttery spread
1 ½ cups organic powdered sugar
1 tablespoon soymilk creamer or almond milk
½ teaspoon vanilla extract
Dash of sea salt
In a small pot, melt buttery spread and add in powdered sugar. Whisk until lumpy. Add soymilk creamer or almond milk, vanilla extract and salt. Whisk until smooth, about 1 minute and remove from heat.
To glaze donuts, drizzle a small amount of glaze over each donut, making sure there is a baking sheet to catch the run-off. Sprinkle right away with remaining pistachios and cranberries, or Setton Farms Pistachio Chewy Bites before glaze hardens. Set aside to cool.