I may be able to brag about doing pull ups or some such feat in the gym, but I rarely have reason to brag in the kitchen….
I’ve recently cut out gluten in my diet, not completely, as you know from this post that gluten is everywhere. But even with reducing my gluten intake I’m enjoying better health. I feel more energized, experience less bloating, I lost about 3 lbs, (without meaning to) and I have no problems maintaining my weight.
I tried the pumpkin muffin recipe below and it was a hit. I got the recipe from my friend, Dr Peter Osborne. He’s been on my blog before here and here.
Honestly, if I can make something edible, you can too.
I highly recommend you check out Dr Osborne’s information and his recipes.
Click here to learn more about how gluten can mess with your health and a great solution.
As promised, here’s that recipe:
TRUE Gluten Free Pumpkin Muffins
- 1-1/2 cups Blanched Almond Flour
- 1/4 tsp Celtic Sea Salt
- 1/2 tsp Baking Soda
- 1/2 cup Organic Agava Nectar
- 1 cup Organic Canned Pumpkin
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 pinch of Ground Cloves
- 2 Organic Cage Free Eggs
- 2 tsp Organic Grapeseed Oil
Preheat oven to 350. Mix wet ingredients and stir into dry ingredients. Line non-stick muffin pan with paper liner or grease pan. Spoon mixture into muffin cups. Bake about 45 minutes. Let cool. Enjoy !
For more than 100 recipes and even a Paleo Holiday recipe book, click here.
