I’m glad you’re all enjoying the vegan gluten-free doughnuts as much as I’ve enjoyed baking them. The feedback on Instagram and Facebook has been amazing — so if you’re planning on baking any of the recipes, take a photo and share it! I’d love to see your creations. Tag me @clemcookiefairy on Twitter, @thevegancookiefairy on Instagram don’t forget to use the hashtage #thevegancookiefairy so I can easily find your photos.
I shared a sneak peek of this recipe in my last blog post and so many of you commented on the pretty colour. I adore pistachios (I add them to cookies, ice cream, chocolate tarts, and of course the famous pistachio chocolate truffles) and that will probably never change. If I had to pick a favourite colour, it’d be green (lucky me to be living in one of the — literally — greenest places on earth.)
I’ve also obviously got a thing for cardamom. Exhibit A, B, C, D. No I don’t need an intervention, thank you very much.
I’ll be spending the weekend and part of next week back in the Motherland. I haven’t been back for 4 years (!) so I expect plenty of things will have changed. If anyone has recommendations for places to eat vegan (friendly) in Brussels, Dinant and Ghent, let me know via Facebook or Instagram! I may not get to visit them all but I’d like to have a few suggestions in case hunger strikes while I’m on the road.
- 125ml (1/2 cup) coconut cream
- 2 tsp sugar OR a drizzle of maple syrup OR a pinch of powdered stevia
- 50g (1/3 cup) shelled pistachios, plus an extra handful for garnish
- Pre-heat the oven to 180ºC (350ºF/gas mark 4). Grease 2 6-cavity doughnut pans and set aside.
- Combine the dry ingredients (flour, ground flaxseed, ground cardamom, sugar and baking powder) in a large mixing bowl.
- Gently heat the soya/almond milk in a small saucepan or in the microwave so it's warm, not boiling. Mixing melted coconut oil with cold milk will cause the oil to solidify, which would ruin the recipe, so this step is important.
- Combine the vanilla essence, warm milk and coconut oil in a small bowl, then fold into the dry ingredients. Whisk until no lumps remain.
- Spoon the batter into the greased doughnut pans, tidying up the sides and middles of each cavity with a cloth. Bake for 18 minutes. The tops should be firm and very lightly golden, but not browned.
- Cool on a wire rack. To release the doughnuts, turn the pans upside down over a clean tray and give one of the sides of the pans a good thwack on the tray; the doughnuts should just pop out.
- When they are cooled, dip the doughnuts in the icing. Place in the fridge to set for a couple of hours.
- Grind the pistachios to a fine powder in a blender or food processor. Add the remaining ingredients and keep blending until you obtain a smooth cream; you may need to stop the blender and scrape down the sides a few times.
- Place in the fridge to firm up a little before dipping in the doughnuts.
- I like to make the icing first so it has a chance to firm up a little while the doughnuts are baking and cooling. Coconut cream will turn a little runny at room temperature, but firms up in the fridge to reach a thick, creamy consistency.
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Love and cookies,