Ice-Cream and Giggles

I hope you're not sick of donuts! Cause I am NOT! After eating lots of deep fried donuts (but vegan) lately, I felt it was time I made some more homemade healthy-ish donuts! These are rose and pistachio, which actually go really well together? Who would have thought!

Makes 9 medium sized donuts.

Prep: 10 minutes, cooking 8 minutes. Icing: 10 minutes: Total time: 28 minutes.

You will need:

For the donuts:

1 tbsp ground flax seeds
2.5 tbsp water
2 tbsp vegan margarine (melted)
1/3 cup coconut sugar
1/2 cup almond milk
dash of salt
1 cup buckwheat flour (or use a GF mix if you don't like the taste of buckwheat)
1/2 tsp baking soda
1 tsp baking powder

For the icing: 

2 tsp melted margarine
2 tbsp almond milk
1/2 cup natvia sugar free icing sugar
1 tsp rose essence
few drops of vegan red food colouring

Plus approx. 3 tbsp ground pistachios and 4 tbsp chopped pistachios.

Method:

1. Preheat oven to 180 degrees Celsius. Combine wet ingredients in a bowl with the flax seeds. Sift in the dry, hand mix.
2. Pour into a piping bag, and pipe into a donut tin to get even donuts. Smooth over the tops as necessary.
3. Bake in oven for 8-10 minutes. 
4. Mix all ingredients for icing in a bowl. Then using a spatula, carefully smooth icing over the donut. Due to the nature of natvia icing sugar, simply dipping the donut in the icing won't work. Sprinkle with a combination of ground and chopped pistachios.

Hi everyone! Long time no see! Thanks for everyone who has continued checking my page, despite my lack of posting!

But I swear, I have a good excuse.

I am currently nearly 6 months(!) into my Masters thesis, with 4 and a half months to go! Scary stuff. I have still been posting recipes on my instagram, but I am afraid that I have been super lazy about taking good quality photos with a DLSR and posting the recipe up on here. But I took this photo a while ago (it is going to be featured in an upcoming eBook ;) ), so I figured I would get around to posting it on here.

Now, the donuts.

They are perfect. No kidding. I make them all the time. They are even big sister approved. And they are gluten free (without tasting like it), vegan and refined sugar free! Yay! Also, I've been eating refined sugar free for the past 5 months or so, and I feel great! Less headaches, more food, it's wonderful! This means I have thrown out that nasty white sugar, and picked up coconut sugar! I occasionally use natvia/stevia, but my stomach doesn't like it, so coconut sugar tends to dominate. Not to mention that coconut sugar makes things taste like caramel. How can a girl turn down caramel? She can't, that's how.

So, if you need to make something yummy this weekend, look no further than this recipe!