- 1/4 cup pumpkin seeds (preferably soaked and dehydrated)
- 1/4 cup sunflower seeds (preferably soaked and dehydrated)
- 2 TBS coconut flour (like this)
- 1 TBS arrowroot powder (I use this one)
- 2 tsp poppy seeds (like these)
- 1 TBS hemp seeds (like these) (or sesame seeds (like these)
- 1/2 tsp unrefined sea salt (I use this one)
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar (like this)
- 4 eggs
- 3 TBS ghee (like this) or coconut oil (like this), melted (I highly recommend using ghee for these)
- Preheat oven to 350’F and LIBERALLY grease your donut pan with ghee or coconut oil.
- Process pumpkin and sunflower seeds in food processor for 10 seconds to break them up into coarse pieces.
- Add the coconut flour, arrowroot, poppy seeds, hemp seeds, salt, baking soda, and cream of tartar. Pulse a couple of time to combine.
- In a large bowl, beat the 4 eggs until well combined. Whisk in melted ghee (or coconut oil).
- Add dry ingredients to wet and mix until well incorporated. Allow to sit for a couple of minutes to let the coconut flour absorb.
- Fill each cavity in donut pan 3/4 full. Give the pan a little shake or two to let the batter settle.
- Bake for 12-14 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
- Remove from oven. Allow to cool completely before removing from donut pan.
- Slice in half and pan toast in a titch of ghee. Or use a toaster oven. Enjoy with honey, paleo humus, or whatever else makes you happy!
I use soaked and dehydrated seeds whenever I can to make them more digestible. I usually do several pounds at a time and keep them in the fridge for baking and eating.
I use a combination of baking soda and cream of tartar to replace baking powder. Baking powder often has GMO cornstarch in it, which I like to avoid. If you do not have cream of tartar, you can just use 1 tsp of baking powder in this recipe in place of the baking soda and cream of tartar.