These festive mini donuts are vegan and gluten free, making it the perfect holiday treat for everyone to enjoy. Made with fresh pistachio milk and flour using my Almond Cow plant milk maker, these sweet and chewy donuts have a naturally nutty and buttery taste that pairs perfectly with a cream cheese glaze.
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Ingredients
- Gluten free 1:1 baking flour
- Coarse pistachio flour (made from pistachio pulp)
- Cane sugar
- Baking powder
- Salt
- Pistachio milk (made from almond cow)
- Ground flax
- Warm water
- Vanilla extract
- Vegetable oil
- Vegan cream cheese – I tried using both Kite Hill and Tofutti and both worked well
- Vegan butter – I used Earth Balance
- Powdered sugar
- Plant milk of choice (neutral flavor for cream cheese frosting)
- Vegan sprinkles for topping
Step by Step Instructions
Find the complete printable recipe with measurements below in the recipe card.
- Make homemade pistachio milk using instructions provided by your Almond Cow.
- Use the leftover pistachio pulp to make pistachio flour. Refer to Almond Cow’s, “How To Turn Pulp Into Flour” to create the pistachio flour.
- In a medium size bowl, gently mix the flour, pistachio flour, and baking powder.
- In a small bowl, combine the ground flax and warm water. Whisk and let sit for 10 minutes. In a large bowl, combine and whisk the sugar, salt, milk, flax mixture, vanilla extract, and oil.
- Scoop all batter into a pastry bag or a large Ziplock bag and cut a small corner. Lightly spray or grease the mini donut maker with oil or butter. Once heated, fill each ring all the way and close for approximately 1 minute and 20 seconds. Carefully open the lid and turn each donut using a toothpick. Close the lid again for about 3 minutes and 20 seconds. Remove with a toothpick and place on a cooling rack.
- Once the butter and cream cheese are at room temperature, combine in a medium bowl and beat until smooth with electronic mixture. Then, add in vanilla extract and plant milk and mix. Slowly sift in powdered sugar and beat until combined and smooth. If the glaze is too thick, you can add more milk. If it is too runny, add more powdered sugar.
- Dip the top of each donut into the glaze.
- Top with remaining pistachio flour & sprinkles.
Almond Cow
Click the link below or use code PAIGE25 to get $30 off your Almond Cow purchase of $200 or more!
Mini Pistachio Donuts
25
servings1
hour30
minutesIngredients
- Donuts
1 1/2 cup Gluten free 1:1 flour
1/2 cup Coarse pistachio flour (plus more for topping)
3/4 cup Cane sugar
2 tsp Baking powder
1/2 tsp Salt
3/4 cup Pistachio milk
2 tbsp Ground flax
6 tbsp Warm water
1 tsp Vanilla extract
1/2 cup Vegetable oil
- Glaze
4 oz Vegan cream cheese, room temperature
1/2 stick Vegan butter, room temperature
1/2 cup Powdered sugar
1 tsp Vanilla extract
1 tbsp Plant milk of choice
Sprinkles
Directions
- Follow instructions provided with the Almond Cow to make pistachio milk. Refer to Almond Cow’s, “How To Turn Pulp Into Flour” to create the pistachio flour from leftover pulp.
- In a medium size bowl, gently mix the flour, pistachio flour, and baking powder.
- In a small bowl, combine the ground flax and warm water. Whisk and let sit for 10 minutes. In a large bowl, combine and whisk the sugar, salt, milk, flax mixture, vanilla extract, and oil.
- Scoop all batter into a pastry bag or a large Ziplock bag and cut a small corner. Lightly spray or grease the mini donut maker with oil or butter. Once heated, fill each ring all the way and close for approximately 1 minute and 20 seconds. Carefully open the lid and turn each donut using a toothpick. Close the lid again for about 3 minutes and 20 seconds. Remove with a toothpick and place on a cooling rack.
- Once the butter and cream cheese are at room temperature, combine in a medium bowl and beat until smooth with electronic mixture. Then, add in vanilla extract and plant milk and mix. Slowly sift in powdered sugar and beat until combined and smooth. If the glaze is too thick, you can add more milk. If it is too runny, add more powdered sugar.
- Dip the top of each donut into the glaze. Top with remaining pistachio flour & sprinkles.
- Store any leftovers in an airtight container for 1-2 days at room temperature, or 3-5 days in refrigerator.
Equipment
- Almond CowClick here to purchase
Notes
- You can also use a mini donut pan and bake in the oven at 350 F for approximately 6-12 minutes, depending on your oven.
