I hope everyone had a beautiful equinox last week!
I had every intention of posting long before this, but it’s been a tiny bit insane around here. This week marks the end of Level One of my Reiki training (!!!) and I’ve been working hard at finishing up a couple of projects. I made and photographed these donuts weeks ago so that I’d have a recipe on hand and wouldn’t get behind in posting.
Obviously that didn’t quite work as I’d planned.
Anyway, I still have a few things that need to get finished up today, so it’s just a real quick post for now.
I bought a donut pan probably about a year ago and this was only the second or third time I’ve used it, and the first donut recipe I’ve posted on the blog. These particular donuts are absolutely incredible. They’re deliciously cake-like and full of nutty, lemony, cardamom flavor. It’s the perfect combination and I’ve used it in a few other recipes since. Like all of the sweet things I make for this blog, these donuts are very low in sugar. You can certain add more sweetener to them if you have more of a sweet tooth but I find that the applesauce and the tiniest bit of coconut sugar gives them just the right amount of sweet and still allows the other flavors to shine.
Sunflower Seed Cake Donuts
Makes 6 donuts
1 cup sunflower seeds
2/3 cup teff flour
½ cup almond flour
¼ cup arrowroot flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cardamom
1 tsp. psyllium
Pinch of salt
Zest 1 lemon
½ cup unsweetened applesauce
¼ cup coconut oil
¼ cup water
1 tsp. vanilla
Coconut sugar (I used about a teaspoon but you can add more if you have more of a sweet tooth)
Place the sunflower seeds in a dry skillet over medium heat. Toast for 7-10 minutes, or until fragrant and browned, stirring occasionally to prevent burning.
Pulse the toasted sunflower seeds in a food processor until broken down into a flour-like consistency. Add the teff flour, almond flour, arrowroot flour, baking powder and soda, cardamom, psyllium, salt and lemon zest and pulse to combine.
Melt the coconut oil in a pan over low heat. Whisk in the applesauce, water, vanilla and coconut sugar. Pour over the dry ingredients and pulse until thoroughly combined.
Scoop the dough into the donut pans and place in the oven. Bake for about 20 minutes, or until browned around the edges. Let cool in the pan for 5 minutes and then transfer to a wire rack.
Note: for the frosting I simply whipped up some coconut cream (from the top of one can of chilled coconut milk), a bit of vanilla, and some shredded beet. You could use raspberries for color if you don’t like beet, or use any other type of coconut whip frosting, or enjoy the donuts plain.
Much love,
Lane
