Description
A subtle and sophisticated Tahini Donut with a satisfying halva glaze. Perfect for breakfast or your Hanukkah party.
Ingredients
Scale
- 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)
Instructions
- 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.
- For the Halva Glaze:
- 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
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Kosher / Vegan