You might think I’m crazy, but I have been obsessed with this food combination for the longest time. In my blog ideas notes there were about three things with these ingredients. In the end it came down to a donut or a cupcake. It’s actually a pretty classic food combination – in middle easter cuisine at least. I remember back in the day when I lived in a part of Brooklyn called Bay Ridge I’d go to this awesome restaurant called Tanoreen, and I would have their signature dessert called Knafeh. It was out of this world, and had rosewater and pistachios in it. Plus, sitting in my Epicurious recipe box for years is a Persian love cake. Take a wild guess what the 3 main ingredients are…
But these donuts? Delicious. Almost as good as the Knafeh, but infinitely more healthy. Plus they are ready from start to finish in 30 minutes. Which, for a sugar addict like me, is dangerously quick.
Now, while I am trying to become a little healthier as part of my Pinspiration goals, these donuts don’t make me feel like I’m abandoning that for two reasons. First, they pretty much consist of flour, bananas and apple sauce. Nothing too horrible about that, right? And second, tonight is the blogger part I’m hosting with the ladies from Ella Coquine and The Champagne Diet. A ladies night with champagne cocktails is not complete with something sweet at the end!
These donuts a basically a variation of the Banana Maple “Bacon” Donuts I made a while back. The toppings are different, but the donut is almost exactly the same except for the spice added. While you could definitely taste the banana flavor in the Maple ones, cardamom is a powerful enough spice so that the banana flavor becomes very faint. Plus it keeps them moist and fluffy and very healthy!
While I haven’t fed these donuts to the girls yet, I know they are good. How? Well I wolfed down three in about 2 hours. Also, I gave one to Joe. Now, if you’ve picked up on anything about him in these posts it should be these two things. 1. He doesn’t really like sweets. 2. He hates eating healthy. He took one bite, said they were good, and then he finished it. For Joe to finish any dessert, healthy or not, means its good.
For the party I’m also serving a fig and olive tapenade that I will be making shortly (did you know you can rehydrate figs in hot water?!!!), my onion jam, a vegan cheese ball (the ladies will be my test subjects for that recipe!) some quince paste, bread and crackers. I also made some lovely lavender simple syrup for one of our cocktails that I will share with you when I post about the party!
Also, don’t forget to check back in – tomorrow we have another giveaway, on Sunday and Monday two awesome new recipes, and Tuesday a recap of the party! Yay! For a behind the scene’s look at all of this, don’t forget to Like us on Facebook, and Follow us on Twitter and Instagram! I’ve been posting fun pictures of Oreo in his bow tie. You don’t want to miss it.
- 2 cups Whole Wheat Pastry or All Purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Cardamom
- 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
- Preheat the oven to 350° and mix flour, baking powder, baking soda, salt, and cardamom in one bowl. In another bowl thoroughly mash bananas, and then add almond milk, apple sauce 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.