Pistachio Pecan Donuts
Original Recipe by Taylor Celentano
Ingredients
- For the Donuts:
1 1/2 cups gluten free all-purpose flour
1/2 cup coconut flour
1 (3.4 oz) box of instant pistachio pudding mix, dry
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup Olive oil
8 ounces unsweetened vanilla almond milk
2 tablespoons organic pure maple syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup chopped unsalted pistachios
- For the Icing:
1 cup confectioners sugar
2 tablespoons water
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
- Preheat your oven to 350 degrees.
- Mix all of your dry ingredients together, making sure to break up any clumps.
- Add in your chopped pistachios and mix well, coating in the flour mixture.
- In a separate bowl, mix together your wet ingredients, making sure to combine everything and scrambling your egg.
- Spray your donut molds with non-stick spray. Spoon batter evenly into each mold about 3/4 full (allow some room to rise when baking).
- Bake donuts for 13 minutes and mix up your icing while they bake.
- After they've cooled for about 15-20 minutes, dunk each donut top down into your icing, then dunk into your chopped pecans. Repeat for each donut and lay out on a cooling rack to finish cooling and to set your icing. Serve and enjoy!
Information
- Category
- Desserts, Doughnuts
- Yield
- 12 Donuts
- Prep Time
- 10 minutes
- Cook Time
- 13 minutes
- Total Time
- 22 minutes, 59 seconds