Matcha Donuts with a Cacao-Pistachio Glaze

I recently posted all about the first ever Nutritiously Natalie Fall Supper Club put on last November. Well, that event was so fun and successful that I decided to do it again! This time a plant-based Breakfast Club, though, at Dancing Spirit Ranch...yoga included! I will be posting more on the entire event soon, but I couldn't wait to share with you one of my favorite recipes from the day.

These Matcha Donuts with a Cacao-Pistachio Glaze were quite the hit and even though they don't look it, they were actually one of the easiest recipes to make out of everything on our menu. There are superfoods galore in these donuts (cacao, coconut oil, etc.), but the star ingredient would have to be matcha!

Matcha is the purest source of green tea out there. Grown and produced in Japan, its leaves are shaded from the sun for weeks before being ground into a fine powder. This increases it's chlorophyll content which creates matcha's signature bright green color. Matcha is not only rich in chlorophyll, but amino acids and antioxidants as well that are proven to have many cancer-fighting properties. In fact, just one cup of matcha contains as many antioxidants as 10 cups of regular brewed green tea! The other thing I love about matcha is that is creates a calm alertness due to the amino acid L-Theanine. L-Theanine helps the body relax while providing the mind with more clarity and focus. All without the jittery energy one might get from drinking a cup of coffee.

I love drinking a non-dairy matcha latte for an afternoon pick me up, in my morning smoothie, or added to baked goods and sweet treats like these delicious donuts!

A couple of my favorite brands of matcha based on quality can be found here and here.

I used this pan by Wilton and really liked the size and how well each donut cooked.

And of course these donuts are also 100% plant-based, gluten-free and refined sugar-free, and made up of only whole-food ingredients!

Matcha Donuts with a Cacao-Pistachio Glaze

(Makes 14-16 Donuts)

Matcha Donuts Ingredients:
1 1/4 cup + 1 Tbs gluten-free flour blend
1/3 cup coconut sugar + 1 tsp
1 Tbs matcha powder
1.5 tsp baking powder
1/4 tsp cinnamon
1/4 tsp sea salt
3/4 cup room temperature unsweetened vanilla almond milk + 1 tsp apple cider vinegar
1/4 cup coconut oil

Cacao-Pistachio Glaze Ingredients:
1/3 cup pistachios, chopped
5 Tbs cacao powder
3 Tbs coconut oil, melted
1 Tbs pure maple syrup
1/4 tsp vanilla
pinch of sea salt

Instructions:

1. Preheat oven to 350 degrees F and spray or lightly grease donut pan with unrefined coconut oil.

2. In a medium-sized bowl, whisk room temperature almond milk with apple cider vinegar then sit to let curdle.

3. Add all dry ingredients to a separate (larger) bowl and mix together.

4. Melt coconut oil then add to almond milk and apple cider vinegar and whisk to combine.

5. Next add dry ingredients and mix together until a thick batter forms.

6. Spoon about 2 tablespoons of batter per donut into the greased pan.

7. Bake for 10 minutes, until the tops spring back when touched.

8. Remove from pan and let cool on cooling rack.

9. While donuts are cooling, prepare your glaze by chopping the pistachios then melting the coconut oil and combining with remaining ingredients (except for pistachios).

10. When donuts are cooled, dip tops into glaze mixture then sprinkle with pistachios and add to a parchment lined tray.

11. If consuming right away, place in the freezer for 10 minutes to set, then remove and enjoy.

12. Store any remaining donuts covered in the fridge or in an airtight container at room temperature for approximately three to four days (after this point they will still be ok to eat, just a bit dry).