Pistachio brownie doughnuts

Sweets aren’t my thing. Me, I dream about The Perfect Salsa, variations on the soups in my repertoire and savory sauces that could take some boring thing I already make to the next level.

But part of enjoying cooking is wanting to make things someone else would enjoy. 

Having some friends over next weekend and testing some sweet recipes. 

 Pistachio brownie doughnuts? Is that a thing?

3/4 cup cocoa baking powder

Sprinkle of cinnamon

2 tea baking powder

8 dried dates (I don’t use straight sugar.)

1/2 cup non-dairy milk

TBS hemp hearts

TBS chia seeds

Some leftover coffee

1 can black beans

Handful of pistachios, roasted

Here’s what I did:

In a saucepan, combine dried dates and non-dairy milk. Heat until the dates expand and start to break up. (Couple minutes)

In my blender, I combined improvised “flax eggs,” (because I had no ground flax seeds, so I used a tablespoon of hemp hearts and a tablespoon of chia seeds + a generous splash of the coffee I was drinking.) I let them sit until they looked congealed.

Added the rest of ingredients except the pistachios and blended. I added the date almond milk until the consistency was very thick but could be poured. Sprinkled nuts over top.

350 degrees for 25 minutes.

To be 100% honest, I think this will work better as a traditional pan of brownies, but glad I explored. 

Happy exploring. 🙂

2 thoughts on “Pistachio brownie doughnuts

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