This past weekend was a little crazy. It started off fantastic, with an incredible Saturday. We finally found the right combination and booked our flights to Australia for Ironman Cairns in June!
Then we decided to postpone our workout to Sunday and head to Keystone for an afternoon on the slopes. The snow was better than it was a few weeks ago and about 15 runs open – getting better every week! After several hours of great riding, we stopped at a bar in-town that was playing the National Championship SEC Championship and cheered on our Dawgs to a heartbreaking loss.
After the game, Kirk started feeling a little under the weather and we headed home instead of Breckenridge – where we spent a rough night – getting sick is never fun. He was feeling much better on Sunday morning, but we were both exhausted and it was around 4PM by the time I got around to my Pistachio recipe.
My original idea was to make a cake, but then I discovered that the green I had envisioned is typically from pudding mix or food coloring. Disappointing.
Well…I do like donuts, so I thought it might be worth a try. Just a little coconut in the donut, keeping the pistachio flavors as the highlight of the cake. The frosting is like a dusting of snow on nutty cake – that’s the vision I had in my head.
- 2 cups cake flour
- 1 cup pistachios, shelled
- 1 cup sugar, organic
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup almond milk
- 1 teaspoon coconut extract
- 8 tablespoons non-dairy margarine
- ¾ cup coconut
- ½ cup So Delicious non-dairy creamer
- 1 cup powdered sugar
- 1 tablespoon non-dairy margarine
- 2 tablespoon flour
- Pre-heat oven to 350 degrees.
- Throw pistachios in food processor and mix until crushed and powdered. Mix with other dry ingredients in a medium bowl (flour through salt).
- Mix the wet ingredients together in a small bowl (almond milk through butter)
- Combine wet & dry ingredients together in one bowl and mix until just combined.
- Spray donut pan with cooking spray. Transfer batter to donut pan using small spoon or tablespoon – stopping below the top of the center piece. This will ensure that your donut still has a hole after baking.
- Place pan in oven and bake for 14-16 minutes, or until donut springs back when lightly touched.
- While donuts are baking, mix together all ingredients except flour in a stand mixer. Add flour a little at a time until the desired consistency is achieved.
- Allow donuts to cook completely, then use butter knife to loosen the donut edges from the pan and transfer to wire rack or plate.
- Holding the bottom half of the donut, dip the half into the frosting and rest on plate. Sprinkle with additional coconut flakes and serve!
These donuts are a little more dense than my previous creations, which make them a little more filling. And you know I love protein in my donuts, which the pistachios add this time.
I recommend enjoying these donuts with a cold glass of your favorite non-dairy milk. Eating by the fire would also be a great idea!
You might also enjoy my previous donut creations:
- Pumpkin Spice Donuts with Creamy Cranberry Frosting
- Peanut Butter and Jelly-filled Donuts
- Maple Bacon Donuts
And now it’s time to see what you created with pistachios this week. Make sure you visit some of these amazing submissions and share the love!
Questions for you:
- What is your favorite nut to snack on?
- Were you cheering on your favorite team this weekend?