Feeling a little spicy today so I whipped up a batch of Cinnamon Cardamom doughnuts and feeling good because these doughnuts are actually good for me…
Made with just a few simple ingredients like plantain, almond flour, almond butter and of course, cardamom, these doughnuts are a perfect go to for breakfast, snack or dessert!
If you’re not familiar with Cardamom, these doughnuts are a delicious introduction to this warming and healing spice. Cardamom is particularly popular in Indian cuisine, but it has also made its way into Ayurvedic medicine as a treatment for digestive problems, mouth ulcers, kidney stones and even depression. And from a cooking and baking perspective, this flavorful spice can be used in both sweet and savory dishes.
The flavor alone should convince you, but just in case…
In addition to helping with digestive issues, the nutrients found in cardamom have been shown to help the body in a multitude of ways.
For instance, cardamom…
- Freshens breath and fights cavities
- Helps to maintain cognitive function
- Has been studied as a natural cancer treatment
- May help to lower blood pressure
- and may provide relief for those struggling with asthma
That’s one delicious and powerful spice so I’m going to enjoy it in the form of deliciously healthy Cardamom Doughnuts.
Simple Cardamom Doughnuts
- 1 very ripe plantain
- 2 Tablespoons raw almond butter
- 1/2 cup almond flour*
- 1 Tablespoon baking powder
- 1 Tablespoon Cinnamon
- 1/4- 1/2 teaspoon cardamom
- Stevia to sweeten *optional
* Almond meal and tigernut flour will work but will yield a different consistency; if the batter is too runny, just add more!
* Add 1-2 tablespoons water or non-dairy milk if you’re having trouble blending the plantain
Preheat the oven to 350°F and lightly grease a doughnut pan. In a separate mixing bowl, sift together your dry ingredients. Meanwhile, use a blender to puree plantain, almond butter and coconut milk.
Pour contents of the blender into your dry ingredients. Mix to combine. Scoop your batter into the doughnut pan and bake 10-13 minutes. [11 minutes was the winner for me].
Remove from oven and let cool 10 minutes before scarfing!