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.
Rice pudding is a quick and tasty dessert that kids love! It’s a great way to use up that all that extra white or brown rice from homemade stir or Chinese take-out.
1. In medium saucepan, bring 1-1/2 c water to boil. Add rice and stir. Reduce heat, cover and let simmer for 20 minutes.
2. In another saucepan, combine 1-1/2 c of cooked rice and 1-1/2 c milk, sugar and salt. Cook over medium heat until thick and creamy, approximately 15-20 minutes.
3. Stir in remaining 1/2 c milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.
4. Remove from heat, stir in butter and Vanilla and Cinnamon/Cardamom Extracts.
5. Serve warm.
This recipe was modified from the Star Tribune’s Christmas Cookie Contest winner from 2008. The prize was well deserved, these cookies are A-mazing!
To prepare cookies:
To prepare icing:
2 cups heavy cream
3 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons l.c finns Cinnamon extract or fresh-ground cinnamon
4 teaspoons l.c. finns Ginger extract
1/2 teaspoon salt
Line a 9×13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.
Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.
Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt. Pour into the prepared pan and let it cool.
When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. Sprinkle them with fine sugar for an extra little crunch, which was very tasty too.