Pre-heat oven to 350●.
In a large bowl, combine flours, baking powder, sugar and sea salt and whisk until uniform.
In a small bowl, add almond milk and apple cider vinegar and set aside to curdle, about 1-2 minutes.
Add almond milk mixture, oil and vanilla extract to dry ingredients. Whisk until uniform. Fold 3 tablespoons pistachios and 1 tablespoon cranberries (or 3 Setton Farms Pistachio Chewy Bites) into batter.
Grease donut pan generously with cooking spray and pour batter into each donut shape. Leave about ¼ inch for batter to rise and clean any excess batter from center of each donut to prevent sticking.
Bake for about 21-24 minutes or until toothpick comes out clean. Let cool before glazing. Place on a cooling rack over a baking sheet with walls, to collect icing.
To glaze donuts, drizzle a small amount of glaze over each donut, making sure there is a baking sheet to catch the run-off. Sprinkle right away with remaining pistachios and cranberries, or Setton Farms Pistachio Chewy Bites before glaze hardens. Set aside to cool.