Salt N' Pepper Pine Nut Donuts

July 31, 2020
0 Ratings
  • Prep time 20 minutes
  • Cook time 32 minutes
  • Serves 8
Author Notes

The lower east side in New York City is home of one of the tastiest ice cream parlor, Morgenstern's. This recipe is a nod one of my favorite flavors there, Salt & Pepper Pinenut. Since going vegan, I've missed that delicious flavor. But alas, I’ve brought it back via donuts. Which is always a good idea. The dairy is replaced by the oh so creamy oat milk which brings a sweet contrast to the savory salt and pepper in the donuts. I hope you enjoy this treat as much as I do! —Jessica Payne

What You'll Need
  • Donuts
  • 240 grams self rising flour
  • 200 grams granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon salt
  • 100 grams pine nuts
  • 2 tablespoons vegan butter, melted
  • 230 grams oat milk
  • Topping
  • 100 grams powdered sugar
  • 2 tablespoons oat milk
  • 2 tablespoons pine nuts, finely chopped
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  1. Donuts
  2. Preheat the oven to 350 degrees F (176 degree C) and spray a donut pan with a non-stick spray. If you don't have any cooking spray, vegetable oil will work as well. (If possible, opt for a lighter donut pan. Darker pans radiate heat more quickly and can brown your donuts underside. If using a darker pan, adjust the oven temperature by reducing the temperature to 325 degrees F or 160 degrees C.)
  3. Whisk together the flour, sugar, baking powder, black pepper, and salt in a large bowl.
  4. In a spice grinder or high speed blender, blend the pine nuts until they are a smooth nut butter consistency.
  5. Pour the pine nut butter, melted vegan butter and oat milk into the bowl with the dry ingredients. Mix well with a whisk to combine, making sure there are no lumps. The batter will be similar to cake batter, not too thick and not to runny.
  6. Using a spoon or piping bag, fill the batter into the donut pan 3/4 of the way full.
  7. Place donuts in the oven and bake for 10-12 minutes or until the edges are lightly golden brown. Let the donuts cool for three minutes in the pan, then carefully transfer to a wire rack.
  1. Topping
  2. Stir together the sugar and oat milk for the glaze topping in a small bowl and set aside.
  3. Combine the chopped pine nuts, salt and ground pepper in a small bowl.
  4. Dip the donuts into the glaze on one side. Then sprinkle the donuts with the pine nut, salt and pepper mixture.
  5. Serve and enjoy immediately. Or store and room temperature and consume within two days.

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