Tag Archives: bread

Pumpkin Cheddar Muffins

Wonderful golden cheesy muffins with pumpkin, cornmeal and cheddar! Not paleo, but gluten free and perfect with soup or chili for a cold fall night!

Blog savory pumpkin cheese muffins (2)

Ingredients

  • 1 cup pumpkin puree
  • 3 Tbsp whole milk yogurt or coconut milk
  • 2 eggs
  • 1/2 cup butter, melted
  • 2 Tbsp minced shallot
  • 11/2 cups gluten free flour (or wheat flour if you’re not making this GF)
  • 1/2 cup cornmeal
  • 1 1/2 tsps. baking powder
  • 1/2 tsp turmeric (optional – it’s not enough to add flavor, but it does add beautiful golden color and turmeric is good for you!)
  • 1 tsp chopped fresh thyme
  • dash salt and pepper
  • 1 1/2 cups shredded cheddar cheese, divided
  • 2 Tbsp pumpkin seeds

Directions

  • Preheat oven to 400° F. Lightly grease a 12-cup muffin tin or line with paper liners.
  • In a bowl, whisk together pumpkin, yogurt, eggs, butter and shallots. In a separate bowl, whisk together flour, cornmeal, baking powder, thyme, salt and pepper. Pour wet ingredients into dry and stir until just combined. Fold in 1 cup cheese.
  • Evenly divide batter in the prepared muffin tin. Sprinkle each muffin with remaining cheese and pumpkin seeds.
  • Bake until a toothpick inserted into the center comes out clean and muffins are golden, 15 to 20 minutes. Let cool in the tin 10 minutes before cooling on a wire rack. Best served warm.

Thanks PCC Natural Markets

dit-elle-Esther

Pumpkin Bread Bars

Perfect fall treats! Serve warm or cold, eat them as dessert or breakfast or a snack on the go. Inspired by Elana’s Pantry, these are delicious pumpkin ‘bread bars’! I call these pumpkin bread bars, because they are a sort of cross between bread and bars. I used raisins, but you could use chocolate chips (and or chopped nuts) as an other yummy variation! 🙂Blog pumpkinpaleobread3 blog pumpkinpaleobread2 Blog pumpkinpaleobread1

Ingredients

  • ⅓ cup coconut flour (1/3 cup is NOT a typo 🙂 – coconut flour is very different than wheat)
  • Pinch of sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 4 large eggs
  • 1 cup fresh roasted pumpkin or winter squash (I used acorn squash – excellent)
  • ⅓ cup honey or agave syrup
  • ¼ cup coconut oil
  • ½ cup raisins or chocolate chunks

Directions

  1. In a food processor, combine dry ingredients
  2. Pulse in eggs, pumpkin, honey and oil until well combined
  3. Stir in raisins or chocolate chips by hand
  4. Transfer batter to an 8 x 8 inch baking dish or a pie dish
  5. Bake at 350° for 20-30 minutes
  6. Cool and serve

dit-elle-Esther

Paleo Pumpkin Bread

Can’t get enough pumpkin recipes this fall? I know! October is pumpkin month around here.

This bread is a special paleo version. And for those new to paleo, this may not taste very sweet or like the classic pumpkin bread you are used to! But it is delicious served hot with butter or with a bowl of soup, such as Chicken Chili! 🙂Blog Paleo Pumpkin Bread

Ingredients

  • 1 cup blanched almond flour
  • ½ teaspoon baking soda
  • dash of sea salt
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • ½ cup pumpkin (roasted or canned)
  • 2-3 Tbsps honey or agave syrup
  • 3 large eggs
  • Handful of raisins and/or chopped nuts (optional)

Directions

  • In a food processor combine almond flour, salt, baking soda and spices
  • Add pumpkin, honey or agave and eggs and blend for 2 minutes
  • Scoop batter into a mini loaf pan
  • Bake at 350° for 35-45 minutes
  • Cool and serve

Super mom tip: Slice and freeze individual portions for easy retrieval and reheating

Paleo what? What’s up with the whole Paleo thingy? Read more about my journey and some great resources on my food blog, Les Petits Pois!

Inspired (and slightly modified) from one of my favorite gluten free masters Elana’s Pantry

dit-elle-Esther