Pumpkin Pie Muffins

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 fresh baked pumpkin (or winter squash), well packed

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. In a vitamix puree oil, agave, eggs and pumpkin until smooth
3. Stir wet ingredients into dry
4. Place paper liners in 12 cup muffin pan
5. Scoop batter into paper liners
6. Bake at 350° for 40-45 minutes
7. Cool for 2-3 hours
8. Serve

Makes 8 muffins

**I make mini muffins and bake them for roughly 15 minutes.

Grainless Granola

Grain-Free Granola
From: Paleo Parents

Ingredients

• 1 1/2 C sliced almonds
• 1 1/2 C unsweetened coconut flakes
• 1 C walnuts, finely chopped or pureed
• 1 C macadamia nuts, finely chopped or pureed
• 1 C dried cranberries
• 1/2 C fresh dates, diced
• 1/2 C coconut oil, melted
• 1/3 C honey
• 2 tsp cinnamon

Instructions & How Kids Can Help

1. ♥ Combine almonds, coconut flakes, nuts and fruit in a bowl
2. ♥ Whisk together oil, honey and cinnamon
3. ♥ Pour oil-honey mixture over nuts and fruit and mix, let little hands mix well
4. ♥ Spread onto a single layer on lightly oiled baking sheet
5. Bake for one hour at 275 degrees, stirring every 15 minutes to prevent burning

Note: All steps which include the heart symbol ( ♥) are steps your children can do with you!

A small note: You can interchange ingredients as you’d like, but keep in mind the more sugar you add, the more likely it is that it will burn! ALWAYS check in on this recipe and pull it out early if it starts to get too brown!

This recipe makes a hefty batch that you can store in your pantry for quite a while.  It is wonderful to eat loose by the handful or as part of a trail mix; but our boys love it by the bowl full with a handful of berries.  Once you’ve made a batch, feel free to play with the nuts to include your own favorites – just make sure to always keep sliced almonds and coconut flakes as the base.  Our kids particularly love the cranberry and dates combination but we’ve used raisin and chopped apricots with good luck too.

Blueberry Muffins

2 1/2 C almond flour
3 eggs
1/4 C honey
1/2 tsp baking powder
1/2 tsp salt
1 tbls vanilla
1 C blueberries

Preheat oven to 300°. Line 12 muffin cups with muffin liners (or grease each cup well with coconut oil).

In a large bowl, whisk together everything but the blueberries until fully combined. Gently fold in the blueberries to incorporate.

Fill each liner 3/4 full with batter and bake for 30-40 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin. Cool for 5 minutes and remove from muffin pans.