Pistachio Almond Baked Donuts

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.  Now I wish someone had convinced me that I needed a donut pan a long time ago.   In terms of cookware,  donut pans are relatively inexpensive and they take up very little space.   I think this could possibly be my best purchase of 2014.

Baked donuts have brought such a welcome change from the usual muffins and quick breads that I often bake.  Shape indeed does make a difference.  Since I have been making them mostly for breakfast, I wanted to create a recipe that was whole-grain and refined sugar-free.  These Pistachio Almond Baked Donuts are a combination of some of my favorite flavors.  They are made with whole wheat pastry flour and ground pistachios,  lightly sweetened with coconut sugar and honey, and finished with a dark chocolate glaze.  I like these best served warm out of the oven.

Pistachio Almond Baked Donuts

• Yield: 6 donuts

Ingredients

Donuts

• 3/4 cup whole wheat pastry flour
• 1/3 cup finely ground pistachios, plus extra for sprinkling on top
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 egg
• 1/3 cup + 2 tablespoons buttermilk
• 1 tablespoon unsalted butter, melted
• 2 tablespoons coconut sugar
• 2 tablespoons honey
• 1 1/2 teaspoon almond extract

Glaze

• 1.5 ounces dark chocolate
• 1/4 teaspoon almond extract
• 1/2 teaspoon coconut oil

Instructions

Donuts

1. Preheat the oven to 400.
2. In a medium mixing bowl, whisk together the flour, ground pistachios, baking powder, and salt.
3. In a small mixing bowl, whisk together the egg, buttermilk, butter, coconut sugar, honey, and almond extract.
4. Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix.
5. Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
6. 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.

Glaze

1. 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.