Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
a little bit about the recipe
Savor the unique charm of Rose Cardamom Donuts, a delightful spin of the Persian Love Cake. Immerse yourself in the rich aroma of cardamom and the delicate allure of rose water, creating a sensory experience that transcends ordinary treats. What’s more, these delectable donuts are gluten-free and baked to perfection, offering a guilt-free indulgence for your sweetest moments.
SPECIAL EQUIPMENT:
Mortar and pestle, Donuts pan
ACTIVE: 20m
INACTIVE: 30m
TOTAL: 50m
PRINT RECIPE
directions
For the Donuts
Preheat the oven to 375°F.
In a mortar, gently crush the cardamom pods to release and extract the seeds. Then, ground the seeds with a pestle.
In a large bowl, combine all the dry ingredients and mix well.
Add the remaining ingredients to the dry mixture and stir until smooth.
Lightly grease the donut pan with coconut oil.
Evenly pour the mixture into the donut forms.
Bake for 12-14 minutes.
Allow the donuts to cool for 15 minutes on a cooling rack.
For the Icing
In a shallow bowl, prepare the icing by combining confectioners’ sugar, hibiscus flower powder, milk, and rose water.
Dip one side of the cooled donuts into the icing and place them back on the cooking rack.
For the Decoration
Sprinkle crushed pistachios and rose petals for decoration.
expiry
one day at room (store in the fridge in an airtight container)
tips
You can substitute the cardamom green pods with cardamom seeds (ground). In this case use, 1/2 tsp. Freshly grounded cardamom is best though.
Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.
