‘ “Indeed not, wizard,” the gruff said. “Indeed it would not be.” He bowed his head to me. “Likest thou jelly within thy doughnut?”

“Nay, but prithee, with sprinkles ’pon it instead,” I said solemnly, “and frosting of white.” ‘ – Small Favor

These aren’t your average sweet doughnut, honestly. They have tang, and depth from the eastern spices. They have panache, and style. And, bonus, my 2 year old loves them, so they’re definitely kid-approved. Though that may be because of the sprinkles. They’re a really yummy and cute brunch item, and can be made sweeter by adding extra sugar to the batter.

Cardamom Doughnuts with Vanilla-Cinnamon Glaze & Sprinkles

3sp each, makes 12 doughnuts

Ingredients

For the Doughnuts:

• 1/2c whole milk
• 2tbsp lemon juice
• Zest from 1/2 lemon
• 2tbsp Apple cider vinegar
• 2 eggs
• 4tbsp sugar
• 2tbsp brown sugar
• 2tsp vanilla extract
• 1tsp salt
• 1/2tsp baking soda
• 1 1/2tsp baking powder
• 1 1/2c Bob’s Red Mill Gluten Free Flour
• 1 1/2tsp xantham gum
• 2tsp ground cardamom
• Coconut oil cooking spray

For the Glaze:

• 1/4c nonfat plain Greek Yogurt
• 1/8c confectioners sugar
• 1/2tsp vanilla extract
• 1/8tsp ground cinnamon

(If you’re planning on brushing the glaze on, this is plenty, but if you want to dip it, you’ll want to make extra so that way you get an even coating. This is, however, as much as you actually will use.)

• 1/2tbsp sprinkles

Mix the glaze first by whisking together all ingredients except the sprinkles until smooth. Refrigerate for at least 30 minutes.

Preheat the oven to 350F and spray down a 12 ring doughnut pan with coconut oil cooking spray. Whisk together the eggs and sugars until well combined, then add milk, apple cider vinegar, lemon juice and zest, and vanilla extract and whisk together.

In a separate bowl, combine flour, salt, baking soda and powder, xantham gum, and cardamom. Then pour it into the bowl of wet ingredients and mix with a spatula until well combined. Spoon evenly (or pipe) into the 12 doughnut rings, and bake for 16-19 minutes, until a toothpick inserted into the centre comes out clean.

Let cool, and then dip each doughnut into the glaze (or brush it on with a pastry brush), and sprinkle lightly with sprinkles of choice.