I love Fall, it’s my absolute favorite time of the year; the leaves are changing, the sunlight casts a different glow, and it’s cooling off at night and in the morning, which I love because I get to break out my winter vests and cozy clothes.
I started this blog as a way to share my cooking ideas and hope to get a good collection going. I started eating a grain-free primal diet this past year and have been loving everything about it; how it makes me feel (no more sugar crashes and eating 10 times a day to ward off the shakes), how it’s gotten me lean and fit (that along with regular exercise), and most of all, I’ve been having a great time being creative in the kitchen and making new foods all without the use of wheat, rice or gluten..
Grain-free Pumpkin Walnut Muffins
1 1/2 cup Walnuts (ground in food processor)
6 Slices Ginger
3/4 cup Organic Pumpkin
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Baking Powder
1/3 cup Egg Protein
1/2 cup Coconut Flour
1/2 cup Coconut Flakes (I like the big flakes, unsweeted of course)
1/2 – 1 tsp stevia (to your taste)
Preheat oven to 325 degrees. Place nuts, dates & ginger in food processor and chop to preferred consistency. Beat eggs, vanilla & pumpkin together. Mix nut mix and egg mix together, add coconut flakes, flour and other ingredients. Grease your muffin tins (I actually use a silicone muffin tray) with butter or coconut oil. Pour mixture into muffin tins & bake for 20-25 minutes. Makes approx. 10 – 12 muffins. Enjoy!