Lemon Pistachio Donuts

It's National Donut Day! Oh my gosh am I excited to share this recipe with you. And, it's Friday. What could be better?

Maybe a National Donut Day party? Yep. That would make things even better.

This recipe for Lemon Pistachio Donuts (yes, I converted from "doughnuts") has got to be one of my favorite ever. I've probably said that more than a dozen times before about past donuts--all 101 of them--but they've all been blocked from my memory with this latest creation.

A pillowy soft donut filled with pistachio meal and lemon zest that's then dredged in a lemony glaze and covered in a thick blanket of ground pistachios.

!!!!

I first made this recipe a few weeks ago in anticipation for a visit from my mom + dad. My mom recently had a birthday and she is a major pistachio lover. It took a few tries to get the right texture (I changed things up a bit from the usual donut base recipe) but the time spent trying to figure it out was 100% worth it.

I told you...a blanket of pistachios.

The texture is where it's at with these donuts. They're soft but slightly gooey thanks to the sweet glaze that's poured over top and they obviously have a lot of crunch. But not break your teeth kind of crunch. It's pretty much the closest thing you'll ever find to a fried donut that's not actually fried.

Chris and I devoured the entire batch and then we split the next batch with my parents. And I'm obviously making another batch TODAY!

Print Recipe!

Lemon Pistachio Donuts

gluten-free // yields 8-9 standard donuts (with this pan)

for the donuts:

• 1/2 cup gluten-free oat flour
• 6 tablespoons sifted pistachio meal (ground from roasted/salted pistachios)
• 1/4 cup sweet rice flour
• 1/3 cup pure cane sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 large eggs
• 1/4 cup whole milk (or unsweetened almond/soy)
• 3 tablespoons applesauce
• 2 1/2 teaspoons lemon zest
• 2 tablespoons melted unrefined coconut oil (lightly cooled)

for the glaze:

• 1 cup powdered sugar
• 2 1/2 - 4 tablespoons 1/2 and 1/2
• 2 teaspoons lemon zest

Preheat your oven to 350° F. Thoroughly grease a donut pan (or pans) with butter or coconut oil.

Mix all dry ingredients in a large mixing bowl.

In another mixing bowl, whisk the eggs. Then whisk in the milk, applesauce, and lemon zest. Whisk in the coconut oil and then quickly pour over the dry ingredients. Whisk until just combined.

Spoon into your donut pan about 1/4-inch from the top. Bake for 16-22 minutes, until golden brown and a toothpick comes just slightly sticky. Let cool for 10-15 minutes, then slide a thin + stiff spatula around the donuts to help release them. Place on a cooling rack until fully cooled.

Meanwhile, sift your powered sugar. Thoroughly whisk glaze ingredients in a shallow bowl wide enough for one donut to fit. Place ground (or finely chopped) pistachios in a similar bowl. Invert each cooled donut into the glaze and then let the excess drip off. Dip into the pistachios next then place on the cooling rack to let the glaze set. Repeat with remaining donuts.

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Notes:

• If using unsalted pistachios, use 1/2 teaspoon salt with the dry ingredients and add a sprinkle of flaked sea salt on top of the donuts.
• To make pistachio meal: Place about 1 cup salted + roasted pistachios in a food processor. Turn on until well ground, about 15 seconds. Make sure to not let process too long or the nuts will start to turn into nut butter. Place ground pistachios in a fine mesh strainer and sift the meal into a bowl. Measure 6 tablespoons and use what's in the strainer to top the donuts with. Grind more if needed for the topping. 
• Feel free to sub almond meal instead of pistachio meal. 
• You can sub sorghum flour instead of sweet rice flour, but the texture is thicker and more cake-like. The sweet rice flour helps give the donut a soft and slightly gooey texture.
• Sweet rice flour can be found in many natural food stores (Bob's Red Mill and Ener-G brands are cheapest) or very easily at Asian markets (aka: glutinous rice flour).

Hope you get your donut on today. 

Happy Friday.

Ashley

p.s. Be sure to check out the donut party over on Tumblr + join in with your creations! The talented Melissa designed the fabulous graphic you see below and organized this rad party. You can also follow these 2 hashtags to catch all of the donut fun! #national🍩day + #nationaldonutemojiday

10 Farmers' Market Tips

Hello, hello!

It's my favorite time of year. Farmers' market season! If you've never headed out to a market in your area I highly recommend giving them a try. Even if you don't buy anything, the experience alone is worth it. I love checking out what local farms have to offer and talking to farmers about their growing practices. Farmers' markets can definitely feel intimidating at first, but with these 10 farmers' market tips you'll be navigating your way around like a pro in no time.

This post is sponsored by Frontier Co-op. 

1) Know what's in season in your region so you know what you can expect to see.

Things are always in flux at the market and even within the summer season there are different times certain produce is available. Knowing what should be there before you go will allow you to plan your recipe shopping accordingly. And if you're curious when a certain fruit or vegetable might be available, don't be afraid to ask! I am always counting down the days until Colorado peaches are available and it's typically different each year depending on the transition from winter to spring.

2) Get to know a farmer!

This is one of my favorite parts about going to the market. The farmers love talking about their produce and this can make the shopping experience less overwhelming. The farmers I've come in contact with are always happy to answer any questions you have. It's fun to reconnect each week with the same people and see what new produce is at their stand. Oftentimes, the farmers will even invite you to their farm for a tour. Definitely something I've been meaning to do!

photo from this post: New York city

3) Do a full walk-through first. 

If you're new to farmers' markets or are visiting one for the first time, it's extremely helpful to do a walk-through to see what everyone is offering. Then you can zero in on what you want to get and where your money is best spent. With produce being in such flux each week, this is something I still do every time! It's rare that I buy something on my first pass through the market. 

4) If you see a new-to-you vegetable ask the farmer how he/she would prepare it and what spices would pair well with it. 

Experimenting with new foods from the market is one of the things I look forward to the most each year! But don't feel like you have to buy or grow a million fresh herbs to pair with your summer produce. Dried herbs are super useful to use in cooking all year round and will also help save you money. You can use dried herbs just as much (or more) as fresh with your in season, summer produce. For instance, you can rub a BBQ spice mixture on potatoes before putting them on the grill, or use a garlic and herb mixture with a dried citrus blend to toss with vegetables before roasting or grilling. Dried herbs are especially helpful in recipes that have long cook times (like sauces, soups, etc.) and if they're being exposed to higher heats. Then I like to top things off with a sprinkle of fresh herbs for a little extra pop!

5) Bring reusable produce bags.

Pretty self explanatory, but I love using reusable mesh produce bags. They're great to use at the grocery store as well, to help cut down on waste.

PHOTO FROM THIS POST: NEW YORK CITY

6) Bring cash and set a budget for yourself.

I rarely have cash on hand except for the summer market season. And with so many farm stands and new local food products to try, it's hard not to spend a lot of money very quickly. Setting a budget and only bringing that amount of cash will help keep you in check.

7) Look and ask for "seconds" produce, especially fruit, and freeze or preserve the excess.

While there typically isn't any bargaining going on at farmers' markets, many vendors will have a selection of bruised produce that is significantly cheaper called, "seconds." I find this to be especially common with fruit. I've had amazing luck buying from this selection and usually buy in larger quantities for 50% off. The fruit is typically in almost perfect condition and incredibly ripe. As soon as I get home I attend to the fruit. Whatever pieces are bruised/damaged I clean up. Then, I figure out how much we'll eat or use in recipes and freeze whatever is left over (if it's a fruit that goes bad quickly like peaches). If it's something like apples, I try to find a friend to split a large box with, since they're not too freezer friendly.

I haven't dabbled in the world of canning, but I do like freezing certain fruits and vegetables. 

8) Go early if you want "hot" items and the best selection in produce (or the "seconds").

One reason I try to get to the market early is for farm fresh eggs. They're some of the most incredible eggs you'll find and they're usually gone in a flash. You'll also have the best pick of "seconds" if you head out early! But, if you go at the end of the market you may find some deals from farmers who are trying to sell the last of their produce. 

9) Ask questions.

Don't be shy about asking farmers what their growing practices are.  Keep in mind many small farms are not certified organic because the cost of certification is so high. But if you ask questions you'll often find out they use 100% organic growing practices. Sure, you can't be 100% certain, but I like to give local farmers the benefit of the doubt.

10) To avoid feeling overwhelmed, head to the market with a recipe or two in mind and maybe even a list.

Sometimes the markets feel like a rat race but it's completely okay to take your time when you're there. It helps to go with a few certain ingredients and/or recipes in mind, to keep you from over-buying and then wondering how you're going to eat everything you bought when you get home.

This month, I'll be talking about how to use dried herbs and spices with summer produce over on Instagram. Follow me at @edibleASH so you catch my tips! You'll also want to follow @fontiercoop to see their #spiceupsummer cooking tips and for my farmers' market Instagram takeover coming in mid June!

Feel free to share your summer cooking tips, recipes, and adventures to the market using #spiceupsummer as well! 

Have a great week + keep an eye out for National Donut Day coming this Friday!

Ashley

This post is sponsored by Frontier Co-op. All opinions are my own. If I didn't love it, you wouldn't hear about it. Thanks for supporting the brands that support Edible Perspective!