Ingredients

The following ingredients have 10 Servings
  • 3 tbsp water
  • 1 tbsp ground flax
  • 1 1/2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cardamom
  • 1/8 tsp salt
  • 1/4 cup plus 2 tbsp tahini
  • 1 tbsp grapeseed (or vegetable) oil
  • 1/2 cup maple syrup at room temperature
  • 3/4 cup non dairy milk, lukewarm (here we used So Delicious)
  • 1/3 cup shelled pistachios
  • For the halva glaze:
  • 1/4 cup tahini
  • 1/4 cup confectioners sugar
  • 1/4 cup unsweetened non dairy milk
  • 1/8 tsp ground cardamom (optional)

Instruction

  • Combine water and ground flax in a small bowl and set aside
  • In a medium bowl, mix together flour, baking powder, baking soda, cardamom and salt
  • In a large bowl, whisk together tahini and grapeseed oil until well combined. Slowly pour maple syrup, whisking constantly. Add flax mixture and milk and mix well
  • Add flour mixure and mix with a wooden spoon until just combined (do not overmix)
  • Let the batter sit while you preheat the oven
  • Preheat the oven to 400F. Coat a non stick donut pan with cooking spray
  • Spoon about 3 tablespoons of batter per donut and gently spread it evenly on the mold. Bake for 13-15 minutes and let them cool.
  • Whisk tahini and confectioner's sugar until well incorporated.Add milk one tablespoon at a time, whisking constantly. Add cardamom an mix well
  • Dip donuts in halva glaze and sprinkle with pistachios