11.11.2011
Healthy desserts do exist... and they actually taste good!
I have always had a sweet tooth, so whenever I am looking for a new recipe, I tend to gravitate toward the desserts! Josh's favorite, and definitely one of my top 5, is Almond Flour Pumpkin Muffins. The recipe is courtesy of Elana's Pantry. These have a low glycemic index and are very filling. I've got 4 cans of pumpkin in the cupboard, so that means lots more pumpkin muffins this year!
I use a lot of almond flour in my baking. It's not cheap if you're comparing it to white flour, but I buy 5lb bags at a time and they last a few months. Its outrageous if you try to buy it locally, but Honeyville Grain sells it for the best price. Just make sure you buy "blanched" almond flour. Unblanched has the skins on it and has a different texture.
Gluten Free Pumpkin Pie Muffins
1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil
½ cup agave nectar
2 large eggs
1 cup canned organic pumpkin puree
* In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
* Blend oil, agave, eggs and pumpkin until smooth
* Stir wet ingredients into dry.
* Place paper liners in muffin pan.
* Scoop batter into paper liners
* Bake at 350° for 35-40 minutes
* Cool for 2-3 hours
* Serve
Makes 8 muffins... depending on how much batter you eat : )
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These are the best! Even my non-gluten fam/friend love them and I have to hide a stash so I have something sweet to dig into when I'm wanting that. Since I made these at Christmas I've made a batch every week! Thanks for posting and keep them coming :-)
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