Just when I thought I had tried every starch free ingredient under the sun to bake with in the kitchen, I discover a new ingredient that surpasses my expectations for grain-free, starch-free, baking. This new discovery really surprised me! A search through google led me to realize the potential of this neat little seed hasn’t yet been explored as I could not find any recipes for using watermelon seeds as a “flour” except for a few studies that were done by a government agency, otherwise nothing. I believe I am the first blogger using these seeds in baked good recipes! And I can tell you I have so many recipes I can’t wait to try these seeds in! I also plan to start infiltrating some of my almond flour pastries with one part watermelon seed, more on that below…. And while at first it seems like a strange concept to bake with watermelon seeds, think of all the recipes out there with pumpkin seeds, sunflower seeds, hemp seeds, etc.
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This has been by go-to donut recipe for a while now! And I never tire of it. Recently I changed it up by using Lankanto as the sweetener, but they taste just as amazing with honey if you’d rather use that.
This dairy-free, sugar-free, low carb ice cream is creamy, full of antioxidants, and satisfys those ice cream cravings. It’s also ready in an instant!
I have always enjoyed including this in my cooking & un-cooking classes, as it never ceases to amaze people. I also love chocolate, especially dark raw cacao when it forms a crunchy magic shell over my refreshing anti-oxidant loaded energizing desserts. Be sure to make this 
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