It can be tricky to navigate baking for our family. We have to avoid gluten, corn, soy, eggs, peanuts, dairy, and nightshades as we minimize sugars and grains. We lean heavily on coconut, nuts, meat and veggies in our meals - so our recipes aren't for those with nut allergies or vegetarians though we borrow our dairy substitutes from Vegan recipes.
But I am always experimenting with substitutions that can let us enjoy some of our favourite snacks, desserts and comfort foods while respecting our body's signals and work to heal from leaky gut (intestinal dysbiosis) that is often part of autoimmune disorders.
We cooked up our Halloween pumpkin and put most of it in the freezer - but I left 1 1/3 cups out to enjoy a double batch of pumpkin muffins!
Pumpkin Chocolate Chip Muffins
GF, DF, Egg Free, Paleo
INGREDIENTS:
- 2 cups Almond Flour
- 1/4 cup Arrowroot Flour or Millet Flour
- 1 tsp Baking Soda
- 1 tbsp Cinnamon
- 1 tsp Cloves
- 1 tsp Nutmeg
- 1/2 tsp Sea Salt
- 3 Flax Eggs (3 tbsp Ground Flax Seeds in 9 tbsp Water - let it sit to soak in the liquids)
- 1/4 cup smooth nut and seed butter - we use a great blend of Cashew, Almond, Chia Seeds, Sunflower Seeds, Pumpkin Seeds, and Hazelnut - by Nuts for Nature
- 2/3 cup Coconut Sugar or Sucanat or Monk Fruit Extract
- 1/4 cup Dairy Free Milk -Almond or Coconut Milk (use 1 tbsp of canned milk and top up with water)
- 2/3 cup Pumpkin Puree
- 2 tsp Vanilla Extract
- 1/2 cup Enjoy Life Chocolate Chips (or Dark Chocolate without soy lecithin)
HERE ARE THE HOW-TOs:
- Preheat oven to 350 degrees.
- For best results, line the muffin tray with paper liners. These are so moist, that the liner helps them remove easily from the tin.
- In a large bowl, whisk together Almond Flour, Arrowroot Flour, Baking Soda, Sea Salt, Cinnamon, Cloves, and Nutmeg until well blended.
- In a medium bowl, cream together Flax Eggs, Nut & Seed Butter, Coconut Sugar, Coconut/ Almond Milk, Pumpkin and Vanilla Extract. I used to tell my boys to "mix until it looks like one thing - you can't see any of the individual ingredients anymore."
- Pour the wet ingredients into the dry and blend until just combined.
- Add in the chocolate chips and mix throughout the batter.
- Spoon into the muffin tin evenly.
- Bake at 350 degrees for 22 minutes until risen, set in the center and an inserted toothpick comes out clean.
- Let cool before removing from muffin tins.
Wright boys love this version!
Breathe deeply and know that you are nourishing your body without spiking blood sugars and creating inflammation. I usually keep mine in the fridge because they are so moist.
Enjoy!
Here are some family favourite recipes that you might enjoy:
0 Comments