Ground the flax seeds with a coffee grinder like this one. Warm the coconut milk to 110 F.
With a hand mixer on low speed mix the coconut milk, flax seeds, honey, and yeast in a bowl. Let sit 4 to 5 minutes. Add the eggs, apple cider vinegar, and coconut oil to the bowl and mix until blended.
Add the coconut flour, arrowroot flour, tapioca flour, almond flour, baking powder, and salt. Mix everything until fully incorporated. Cover bowl with a towel and let sit one hour.
Preheat oven to 350 F. Once the dough has risen fill 7 of doughnut holes in this silicone pan. If desired sprinkle with dried minced garlic, dried minced onion, sesame seeds or poppy seeds. Bake for 20 to 25 minutes. Once golden let cool and store in airtight container in the fridge.
