PISTACHIO CARDAMOM DOUGHNUTS WITH MASCARPONE GLAZE

As much as I love any and all baked goods (especially homemade) doughtnuts have never been my go-to.  I realize deep-fried, sugar-covered things are generally liked by literally everyone, but for me, they don't always have a ton of flavor.  

Not these little guys, though.  I've been obsessed with this amazing combination after trying the famous Ovenly Loaf and decided to test out my new mini doughnut pan while I'm at it.  This recipe makes over two dozen mini doughtnuts, but I promise you won't be able to keep them around long.

PISTACHIO CARDAMOM DOUGHNUTS WITH MASCARPONE GLAZE (Gluten-free) Makes 26 Mini Doughnuts

• 8 oz. shelled pistachios
• 3/4 cup almond meal
• 1/4 cup brown rice flour
• 1 tablespoon tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut sugar or brown sugar
• 6 tablespoons ghee or butter, melted and cooled
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cardamom

Preheat oven to 325 degrees.  Add pistachios to a food processor and pulse until ground into a meal / gritty flour (makes 1 cup pistachio meal).  In a large mixing bowl, whisk together pistachio meal, almond flour, brown rice flour, tapioca flour, baking powder, coconut sugar and salt.

In another small bowl, whisk together eggs, vanilla, zest and butter.  Slowly combine wet with dry, folding batter to combine well.

Using a pastry bag, pipe batter into well-greased mini doughnut pan, making sure each is three-quarters full.  Bake for exactly 10 minutes.  Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan.  Cool on a wire rack before glazing.

MASCARPONE GLAZE:

• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 tablespoons almond or hempmilk
• 2 tablespoons mascarpone cheese
• 1/4 cup pistachios, roughly chopped

In a medium mixing bowl, whisk together first four ingredients until smooth and well-combined.  Dip doughnuts into glaze and set on a cooling rack over a baking sheet.  Before glaze has set, sprinkle each doughnut with pistachio.  Serve &/or eat immediately!

PISTACHIO & COCONUT ALMOND PULP GRANOLA

I make a lot of homemade almond milk in my house, and albeit always a treat, I'm left with tons of almond pulp that I hate to throw away.  I've been testing tons of recipes to find a viable alternative, and finally found a recipe I wouldn't mind making at least once a week.  I throw in whatever nuts, fruit or add-ins I have on hand to make it fuss-free.  Not only is this recipe grain-free, but is there anything better than a 2-for-1?? 

PISTACHIO COCONUT ALMOND PULP GRANOLA (Serves 4)

• 2/3 cup almond pulp (from making almond milk)
• 1/3 cup pistachios, roughly chopped
• 3 tablespoons sunflower seeds
• 3 tablespoons shredded coconut
• 1/4 teaspoon sea salt
• 3/4 teaspoon cinnamon
• 2 tablespoons coconut sugar
• 1/3 cup chopped medjool dates
• 1/2 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil

Preheat oven to 300 degrees.  Lay out almond pulp on a non-stick cookie sheet and bake for 15-20 minutes or until golden brown.

Increase oven to 325.  In the meantime, mix together almond pulp and with the rest of the granola ingredients in a large mixing bowl.  Using your hands, combine well.  

Add mixture back to your sheet pan and bake for 20-25 minutes or until golden brown and smelling nutty.  Remove and allow to cool.  Store in a mason jar.