½ cup coconut flour, firmly packed
½ tsp. Sea salt
1 tsp + ½ tsp ground cinnamon, divided use
¼ tsp. nutmeg
½ tsp. allspice
¼ tsp. cloves
¼ tsp. ginger (optional)
3 large whole eggs
1 cup cooked pumpkin (or canned pumpkin)
1 tsp. Vanilla
1/3 cup virgin coconut oil + 1 tbsp. Coconut oil, divided use
¼ cup + 1 tbsp honey, divided use
Measure and sift coconut flour and set aside several tbsp.
Place remaining coconut flour and other dry ingredients in a large mixing bowl and blend.
In a separate bowl combine eggs, pumpkin, melted coconut oil, honey and vanilla.
Add wet ingredients to dry ingredients (keeping the reserved coconut flour to the side).
Using a hand mixer, blend for 1 or 2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will change from having a soup-like consistency to a thicker consistency.
All the batter to sit for 2 minutes, so that the coconut flour can absorb the liquids. The batter should be firm enough to allow you to pick it up in your hands and form into a little ball. Add remaining coconut flour as needed until you reach this consistency.
Preheat oven to 325 F.
Use coconut oil to grease a mini-muffin tin. Lightly sprinkle coconut flour into the bottom of each muffin cup. Measure out two tablespoons of batter for each popper. Form a small round ball with the dough and drop into the muffin tin.
Bake for 20-25 minutes.
TOPPING: mix 1 tbsp melted coconut oil with 1 tbsp honey and ½ tsp. ground cinnamon and when poppers are done, immediately drizzle ¼ tsp of the topping mixture on each popper.
Recipe adapted from Baking with Coconut Flour
makes 30 'donut holes'
1 popper: 61 calories, 4g fat, 51mg sodium, 6g carbohydrates, 2g fiber, 1g protein