WHEAT FREE Pumpkin Bread or VEGGIE MUFFINS!
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
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
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
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
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