Gluten Free Pumpkin Muffins

It's nearing December, but I am not yet ready to give up pumpkin. Pumpkin pie is mine and my daughter's favorite desert. I've also been experimenting with adding fresh roasted pumpkin to chili for a delicious harvest stew. Cece and I just whipped these muffins up in the kitchen and they turned out divine!

Not only are they delicious, but they are packed full of nutrients. The pumpkin provides the immune-supporting Vitamin A. The ground pumpkin seeds are an excellent source of Zinc, which is also good for the immune system. So nice that nature knows what we need at this time of year! And the almond flour and the ground pumpkin seeds are a good source of protein and healthy fat, making them very moist!

You can use fresh or canned pumpkin. I used canned this time because I had it in the cupboard and it was easy.

Gluten Free Pumpkin Muffins

Puree, in a blender or food processor, the following ingredients until smooth:

1/4 cup almond milk
one 15 oz can pumpkin or 1.5 cups fresh cooked pumpkin
1/3 cup grapseseed oil or butter or coconut oil
1/3 cup honey
1 tbsp pumpkin pie spice
1/4 tsp salt
1 egg

In a large bowl, combine and mix together:

1 cup teff flour
1 cup almond flour/almond meal
1/4 cup ground pumpkin seeds (grind in a coffee grinder)
1 tsp baking soda
1 tsp baking powder

Make a "well" in the dry ingredients. Add the pumpkin mixture to the flour
mixture and blend until moistened. Spoon into a greased muffin pan.

Bake at 350 F for 25 minutes.

Makes 12-16 muffins.

Curried Coconut, Squash, and Lentil Soup

This soup is divine. I whipped it up in less than an hour, and the whole family devoured it. Cece kept saying, "mmmm....this is good, mama!" That kind of response to a healthy meal makes my day.

It is a complete meal, as it is packed with protein from lentils, veggies and satisfying fat from coconut milk.

The ginger and curry powder are very warming, which makes this meal ideal for a chilly fall day. And not to mention they are anti-inflammatory, promoting overall wellness. The squash is full of Vitamin A, which is anti-viral and immune-supportive. What more could you ask for in a Fall soup?

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 cup lentils
• 1 tbsp coconut oil (or olive or grapeseed oil)
• 1 cup chopped onion
• 4 garlic cloves, peeled and minced
• 1.5 tsp salt
• 2 tsp curry powder
• 1/2 tsp coriander
• 1/4 tsp ground nutmeg
• 2 tsps fresh grated ginger
  
• 3 tbsps lemon juice
• 1 14 oz can of chopped stewed tomatoes
• 1 can coconut milk
• 1 tbsp maple syrup
• Plain yogurt to top (optional. I used goat yogurt)
• Cilantro to top (optional)
  

1. Cook the squash and lentils in 5 cups of water in a large soup pot until they are tender, about 30 minutes.
2. Heat oil in skillet over med. heat and saute onion and garlic. About 5 minutes.
3. Add onion and garlic to soup pot. Stir in salt, curry powder, coriander, ginger, and lemon. Also add tomatoes.
4. Puree soup with immersion blender or food processor. (Not necessary to totally puree the soup or puree it at all.)
5. Add can of coconut milk and maple syrup to soup pot and mix thoroughly. Add more salt if needed.
6. Top with plain yogurt and cilantro.