Cardamom Donuts with Rosewater Glaze & Pistachios
2 cups Whole Wheat Pastry or All Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon l.c. finns Cardamom extract
2 Tablespoons Almond Milk
1/3 cup Apple Sauce
6 Tablespoons Agave Nectar
3 Banana, well-mashed (about 1 1/2 cups)
1 1/4 cup Powdered Sugar
2 1/2 tablespoons Rosewater
1/4 cup Pistachios, finely chopped
1 knob Coconut Oil
Make Dairy-Free Cinnamon Roll Waffles
Preheat the oven to 350° and mix flour, baking powder, baking soda, and salt in one bowl. In another bowl thoroughly mash bananas, and then add almond milk, apple sauce, cardamom and agave nectar and mix well.
Combine wet and dry ingredients, and lightly grease donut wells with coconut oil. Fill wells with batter 3/4 of the way up and bake for 11-12 minutes. Makes approximately 12 donuts.
While donuts are baking mix powdered sugar and rosewater for glaze, and chop pistachios.
White donuts are done, remove from oven and let cool for a few minutes. Dip them in the glaze, and while glaze is still wet sprinkle pistachios on top.