Sprouted Flour Recipes

Pumpkin Nut Muffins (w/Kamut Flour)

Gregg Carroll - Wednesday, November 28, 2012

(Makes 12 muffins)

2 eggs
1 cup of canned or cooked fresh, mashed pumpkin
½ cup melted Love Raw Foods™ Coconut Oil or melted butter *
⅓ cup water
1¾ cups Flour of Life™ sprouted Kamut Flour *
1 tsp. baking soda
½ tsp. Love Raw Foods™ Himalayan Salt *
1 tsp. Love Raw Foods™ Cinnamon *
½ tsp. nutmeg
½ cup of Love Raw Foods™ Coconut Sugar (add 2 more tablespoons if you want sweeter muffins) *
½ - ¾ cup Better Than Roasted Pecans or Walnuts, chopped *
½ cup raisins (optional)


Preheat oven to 350°F and line 12 muffin cups with paper or lightly grease muffin cups. In a bowl, slightly beat eggs and then add pumpkin, oil and water. Mix well.

In a separate bowl, add and mix together all dry ingredients, including the nuts. Prepare a well in the middle of the dry ingredients and add the wet ingredients into the well. Stir to mix well.

Fill muffin cups 2/3 full; bake 15–20 minutes or until a wooden toothpick inserted into the center comes out clean. Enjoy!


* Suggested Blue Mountain Organics Products:

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Himalayan Salt

Love Raw Foods™ Cinnamon

Love Raw Foods™ Coconut Sugar

Better Than Roasted Pecans or Walnuts

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