Mini Pistachio Donuts

Instructions

1. Make pistachio milk. Refer to Almond Cow’s, “How To Turn Pulp Into Flour” to create the pistachio flour.
2. In a small bowl, combine the ground flax and warm water. Whisk and let sit for 10 minutes.
3. In a large bowl, combine and whisk the sugar, salt, milk, flax mixture, vanilla extract, and oil.
4. In a separate bowl, gently mix the flour, pistachio flour, and baking powder. Add to wet ingredients and gently whisk until combined. Scoop all batter into a pastry bag or a large Ziplock bag and cut a small corner.
5. Lightly spray or grease the mini donut maker with oil or butter. Once heated, fill each ring all the way and close for approximately 1 minute and 20 seconds.
6. Carefully open the lid and turn each donut using a toothpick. Close the lid again for about 3 minutes and 20 seconds. Remove with a toothpick and place on a cooling rack. (You can also use a mini donut pan and bake in the oven at 350 F for approximately 6-12 minutes, depending on your oven).
7. Once the butter and cream cheese are at room temperature, combine in a medium bowl and beat until smooth with electronic mixture. Then, add in vanilla extract and plant milk and mix.
8. Slowly sift in powdered sugar and beat until combined and smooth. If the glaze is too thick, you can add more milk. If it is too runny, add more powdered sugar. Dip the top of each donut into the glaze, then top with remaining pistachio flour & sprinkles.
9. Store any leftovers in an airtight container for 1-2 days at room temperature, or 3-5 days in refrigerator.