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WHEAT FREE Pumpkin Bread or Veggie Muffins!

Posted by Niti Bali on 12/6/2017 to Cellular Healing Recipe's


No pumpkin? Try this recipe with sweet potatoes, butternut or acorn squash, mushrooms! Kale & Collards puree! ANY blended, hearty veggies will do!!!!!


1 cup Almond Hazelnut pancake mix or ¾ cup cassava flour or 1 large green plantain mashed.

½ teaspoon of Himalayan pink salt or REAL SALT
¼ cup RAW honey
1 teaspoon baking soda
2 cups pumpkin purée* *or sub 1 cup banana, plantain, any fruit blended and reduce one cup of the pumpkin/tater/squash/carrots/kale (use the stems!!) purée to make using other veggies
¼ cup ghee or melted butter
3 eggs, beaten
½  teaspoon nutmeg *optional-I generally don’t have this in my kitchen and they come out delicious anyway.
½  teaspoon cinnamon
½  teaspoon allspice
½  cup chopped walnuts or pecans **nuts optional

Skip the Canned Pumpkin, YUK! Cook Your Own out of your produce box!! * To make pumpkin/squash purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on parchment paper to avoid sticking. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh and fill mason jars to keep extras in the fridge to use ANYTIME for this recipe or in lieu of tomato paste in other recipes. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin. **KEEP THE SEEDS for a healthy snack!!! See below for toasting instructions.

Veggies are tough to incorporate in our diets these days- or so everyone is always informing me.  This is a great way to ensure the family gets plenty of veggies and use up your produce box.  You do not need grains for literally anything- veggies have all the natural fiber your body needs.  Fruits should be saved for desserts so try to use more veggies and only use the fruits on special occasions for a most healthful benefit from these muffins.  This will also help keep the body’s alkalinity high while balancing any acidic effects of the meats in your diet.  The greatest problem with today’s Standard American Diet or SAD DIET is that everyone eats meats and grains and NO VEGGIES.  Substitute your grains with veggies to counter this problem.

Method **I prefer the mini muffins over a larger loaf**

1 Preheat oven to 350°F (180°C). Combine the DRY INGREDIENTS-GF Bread Crumbs; salt and baking soda.

2 Mix the WET INGREDIENTS pumpkin (or whatever veggie puree you have on hand), ghee, honey, eggs, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered (only butter the BOTTOM so the bread grows up the sides properly) 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Shake the pan when you pull it out of the oven to loosen from the walls of the pan and let cool.  This is VERY moist bread so let it cool in the pan properly before turning out of the pan to slice.  After the pan totally cools, turn out and let it cool a little more. Makes one loaf. Can easily double the recipe.

** You could add a handful or two of the washed and simmered pumpkin or squash seeds to the bottom of the bread pan for a nice topping on your loaf!  Mmmmm, nothing like pumpkin/squash/sweet potato bread for breakfast!**

For muffins: (yields 12 regular or 24 mini muffins)

Preheat oven at 450 degrees

Grease bottom of muffin bowls with ghee or line with oven safe paper

Mix dry ingredients with fruit/nuts in a big bowl

Add wet ingredients and mix until even

Fill muffin bowls ¾ deep

Bake for 13-15 minutes or until golden


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- Niti Bali, owner Farm to Fork Meat

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