Coconut Pistachio Donuts

Makes 6 Regular Sized Donuts

1 C all-purpose flour
1/2 C pistachios, shelled
1/2 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 C almond milk
1/2 tsp coconut extract
1/4 butter, melted

shredded coconut for sprinkling

Process pistachios in the food processor, then pulse in all remaining dry ingredients (except shredded coconut.) In a mixing bowl, combine the milk, extract, and butter. Fold the dry ingredients into the wet, then transfer the batter to a lightly oiled donut pan. Bake at 350* for approx. 15 minutes, or until donuts spring back from a light touch. Allow donuts to cool completely before using a utensil to careful wriggle them out of their molds. Spread half the donut with any homemade frosting – I used a mixture of powdered sugar, butter, cream cheese, milk, vanilla, and coconut extract, then dip in shredded coconut.




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