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Sep 7, 2016

Pistachio Lime Zucchini Donuts {dairy + gluten free}

We are back to school and our old daily routines are going in full force! It's been a crazy few weeks around here getting back into the swing of things. Hopefully we'll find our way here soon and I'll stop feeling like I'm forgetting everything every single day. Gah! I'm ready for a relaxing vacation any time now.

I always like to try and plan a fun breakfast to kick off the school year. Sometimes I'll pick up a box of our favorite allergy-friendly donuts to have on hand in the freezer, and other times I'll try and make pancakes or waffles just to mix it up a bit. I've been sorely lacking in the breakfast department lately and these things are no longer typical for us. I blame it on finally sleeping through the night (most nights) after nearly 12 months.

This time I decided I wanted to do homemade donuts, which worked out perfectly because I made them the day before and they were perfect just warmed up a little before heading off to school. Warning, the glaze on these babies is pretty sweet, so to me they were more of a dessert item. But our children don't discriminate when it comes to sugar and would consume loads of it at every meal if it was up to them. But since they involve zucchini, they're semi-healthy, right? And since this isn't a regular occurrence around here, this mom decided it was okay for a special occasion such as the first day of 2nd and 8th grades! 

Pistachio Lime Zucchini Donuts {dairy + gluten free}

  • 2 cups gluten-free all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups granulated sugar
  • 1/3 cup coconut oil, melted
  • 2 eggs
  • 1/3 cup So Delicious Dairy-free plain unsweetened cultured coconut milk yogurt 
  • 1 lime, zested and juiced
  • 1/4 tsp vanilla extract
  • 1 zucchini, peeled and grated
  • 1/2 cup pistachios, shelled and chopped
  • 1 1/2 cups powdered sugar
  • 1 Tbsp lime juice
  • 1 Tbsp unsweetened coconut milk
  • 1/8 tsp vanilla extract
  • 1 Tbsp lime zest
  • 2 Tbsp chopped pistachios (reserved from above)
Preheat oven to 350 degrees. Brush a donut pan lightly with melted coconut oil.

In a medium mixing bowl, sift together the gluten-free flour, baking powder and salt. Place the grated zucchini in a mesh sieve or thin cloth and drain out as much liquid as possible. 

In a large mixing bowl, combine the granulated sugar, coconut oil and eggs. Beat well until fully combined. Add the dairy-free yogurt, zest and juice of one lime, and vanilla extract. Mix until combined. 

Gradually incorporate the dry ingredients into the mixture. Do not over mix.  Fold in the grated zucchini and all but 2 Tbsp of the chopped pistachios.

Once combined, divide the batter between each well of the donut pan. I ended up with two batches in my six-well donut pan for 12 donuts plus had enough batter leftover for six muffins. 

Bake at 350 degrees for 15-20 minutes or until just beginning to turn lightly golden brown around the edges. Remove from the oven and turn out onto a cooling rack. Allow the donuts to cool completely. 

Once the donuts have cooled, make the glaze by combining the powdered sugar, lime juice, coconut milk and vanilla extract in a small bowl until it is the consistency of a thick paste. Transfer the paste to a small saute pan over medium low heat. 

Combine 1 Tbsp of lime zest and the reserved 2 Tbsp of chopped pistachios in a small bowl. 

When the glaze has warmed and melted, dip the top of each donut and allow the excess glaze to drip off. Immediately sprinkle a bit of the lime zest + pistachio mixture lightly on top and place back on the cooling rack until the glaze has set up. Work quickly as the glaze cools and sets quickly. 

These donuts are best served immediately, but can also be stored in the refrigerator and warmed for 10-15 seconds in the microwave for up to 3 days. 

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