PUMPKINS - It will be Halloween soon and we will all be getting our pumpkins ready for trick or treat. When you are scooping out the flesh of your pumpkin you can cook this and eat as a nutritious vegetable for your dinner (I like to roast mine with some spices) or you can use it to bake with. Pumpkin is an antioxidant called beta carotene and our body converts it to Vitamin A. Pumpkin is also good to reduce inflammation especially if you have arthritis. It has potassium which our body needs for nerves, muscles and heart function and also vitamin C and fibre.
Here is a recipe for pumpkin muffins which is gluten free and very nutritious and tastes good too!
180g blanched almond flour (or use 65g coconut flour)
¼ tsp Celtic sea salt
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
2 tbsp Butter or Coconut Oil
1 tbsp honey
3 large eggs
115g fresh pumpkin (chop up the pumpkin and roast until soft then mash up or blend until smooth)
In a mixing bowl combine flour, baking soda, salt, and spices. Mix butter, honey, eggs and pumpkin until smooth. Stir wet ingredients into dry. Grease or place paper liners in muffin tins. Spoon batter into the pan.
Bake at 170 for 30-40 minutes. Cool and top with cream cheese frosting!
FROSTING:
4 oz cream cheese or coconut cream
2 tbsp unsweetened almond milk
3 tbsp honey
Mix together and place a dollop on top of muffins.
