Pumpkin Recipes!
I want you to know that I am honored to be a part of your inbox. I’ve gotten great response from the DIY Friday posts. Many of you are reading and adopting the blog topics into your lives. With that in mind there is no way I could let the final weekend of October pass without providing you with some yummy pumpkin recipes.
If you are pumpkin carving be sure to save the seeds, as they are high in fiber, minerals, Vitamin E, Vitamin B6 and protein. If you are looking for them in a store they are called pepitas. The store bought pepitas are typically shelled and the ones you harvest from your pumpkin are not. You can eat them either way. The seeds with the shells can be very course and I do not recommend that you eat them if you have diverticulosis.
If you are using the whole seeds straight from the pumpkin rinse them in a strainer to get the pumpkin residue off.
I am providing the seed recipe for those of you who are choosing to follow a low carb diet and still want to join in the pumpkin fun.
The muffin recipe below is a flourless, gluten-free recipe that is paleo friendly.
My goal is for you is to enjoy the final days of October while you maintain and build your health.
-Be Healthy Happy and Holistic
Roasted Pumpkin Seeds
2 cups pumpkin seeds
1-tablespoon extra virgin olive oil
2 tablespoons fresh lime juice
1-teaspoon curry powder
1-teaspoon ground coriander
½ teaspoon fine sea salt
Preheat over to 300 degrees
Combine all ingredients in a bowl and mix well
Spread seasoned pumpkin seeds on a rimmed baking sheet and toast for 15 minutes or until seeds are golden and crunchy.
After 7 minutes shake the baking sheet and stir the seeds to make sure they are toasting evenly.
Pumpkin Muffins
7.5oz – (½ a 16oz can) 100% pure pumpkin puree
2 eggs
25 drops vanilla flavored liquid stevia
4 tablespoons organic butter melted
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon fine sea salt
1 ½ teaspoon cinnamon
2-½ cups almond meal
½ cup walnuts chopped small
½ cup raisins
Preheat oven to 325 degrees. Line a 12 muffin pan with aluminum liners or silicone muffin cups.
In a large mixing bowl combine all ingredients EXCEPT almond meal and walnuts. Blend with an electric hand mixer until well blended. Stir in the almond flour and walnuts and blend until incorporated. Batter will be very thick.
Spoon batter into muffin cups about 2/3 of the way full and try to smooth tops as much as possible. Bake for 25-30minutes or until a toothpick comes out clean.
