Grain free. Gluten free. Soy free. Dairy free. Low Carb. Low Sugar.
This delightful bread is low in sugar but high in flavor and deliciousness and highlights one of my favorite seasonal foods - pumpkin!! Pumpkin used to be a year round food for me until I learned I had a histamine intolerance which made me sensitive to foods like pumpkin and cinnamon. So this whole year I've excluded these items from my diet, which has been challenging for me but has paid off. And now that Fall has arrived, I'm treating myself to some of my favorite pumpkin recipes in small amounts and wanted to share some with you:)
This bread is super versatile and can be made into a dozen muffins if you prefer. I recommend adding your favorite "crunch" to this bread –I love walnuts because they are a healthy source of omega-6 fats and have been shown to be neuro-protective for the brain, but pecans or hazelnuts could also work well in this recipe. Or for a special treat every once in awhile, add 1/3 cup dark or vegan chocolate chips or even some craisins or raisins.
For more recipes like these, check out our Anti-Inflammatory Holiday Cookbook with over 20 holiday recipes, plus a holiday meal plan that can save you time and stress! ON SALE NOW -- MONDAY 10/31.
Grain Free Pumpkin Muffins: (PRINT RECIPE)
Heaping ½ cup 100% pure pumpkin puree
¼ cup coconut flour*
1 ½ cups blanched almond flour or almond meal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon pumpkin pie spice
3 large organic, pastured eggs
3 tablespoons coconut palm sugar*
2 tablespoons maple syrup
1/3 cup coconut oil, melted (can sub melted ghee or avocado oil here instead)
1 teaspoon pure vanilla extract
*If you are sensitive to coconut, try using 1/3 cup tiger nut flour or quinoa here instead and swap the coconut sugar for additional maple syrup.*
Optional Ingredients: (Choose one)
1/4 cup chopped nuts (walnuts, pecans, or hazelnuts work well)
1/3 cup dark or vegan chocolate chips
p.s. - if you decide to make 12 muffins instead of bread, bake for 18-25 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove muffins from the tin but leave the muffin paper/wrapper on until completely cool. If you try to peel it too early, lots of the muffin will stick to the paper and it will be a mess!
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.