Cherry Pumpkin Seed Flour Muffins
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
from Tom & Ali of Whole Life Nutrition
List of Ingredients
3 cups pumpkin seed flour
1/2 cup arrowroot powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 teaspoon ground allspice
1 cup light coconut milk
1/2 cup grapeseed oil or melted coconut oil
1/3 cup honey
3 large organic eggs
1 tablespoon vanilla extract
2 cups pitted fresh cherries, cut in half
Recipe
Preheat oven to 350 degrees.
Line a 12-cup muffin pan with paper liners.
Place the dry ingredients (pumpkin seed flour through allspice) into a large bowl and whisk together.
In another smaller bowl whisk together the wet ingredients (coconut milk through vanilla).
Pour the wet into the dry and whisk together. (The batter will be thick!)
Fold in the fresh cherries.
Fill each muffin cup evenly. (You will overfill each cup.)
Bake for 25 to 30 minutes, rotating the pan 180 degrees halfway through baking.
Remove muffins from pan and place onto a wire rack to cool.
Author's Note's: These muffins have the perfect touch of sweetness with big chunks of luscious red cherries. The allspice lends a subtle sweet, spicy flavor that melds nicely with the cherries. Store in a tightly sealed container for up to 4 days (if they last that long) or freeze for better storage!
Has anyone tried pumpkin seed flour? I think it would be easy enough to grind up some pumpkin seeds in a coffee mill or the old hand crank mill, and I am sure the children wouldn't mind the lovely green color (hmm perhaps avocado to replace eggs in this one since it's green anyway - lol), but I am wondering how a person with a sensitive gut might handle all that fiber. I love the Mrs. May's Pumpkin Seed Crunch (well all of them except the cashew since cashew doesn't like me) but the high fibre of that one played havoc with my GI tract. Anyone? BL
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