Hey Good Look'n

Hi there!
Sometimes we get in a rut and don't know what to eat for dinner, breakfast, lunch or snack and it gets a little boring. I enjoy taking any recipe and tweeking it so that whole natural ingredients are used and it is healthy. I have to admit that I don't use recipes all the time, I eyeball a lot of things and taste test. Some of my recipes on here I just thought about in terms of measurements so feel free to be an explorer and try and taste your way through your cooking! I promise that eating clean whole foods can taste great and make you feel just as wonderful! Just imagine if everyone could learn to be so in tune with their bodies down to the very taste of what it is they are needing. Good luck, Happy Healthy Cooking!!!

Wednesday, October 14, 2015

Fall Is In The Air, Let's Eat Pumpkin Muffins (Gluten Free)

  • 3 extra large organic free-range eggs
    1 cup organic light brown sugar, or coconut sugar not packed
    1 15-oz can cooked pumpkin
    2 teaspoons  vanilla extract
    2 cups gluten-free flour ( I ground oatmeal in my food processor) 
    1 teaspoon baking soda
    1 teaspoon baking powder
    2 teaspoons ground cinnamon
    1 teaspoon gluten-free Pumpkin Pie Spice
    1/2 teaspoon sea salt

Preheat oven to 350 degrees Fahrenheit. 

Add cupcake liners to cupcake pan ( I love my silicone baking cups, they are re usable! you can get them at any grocery store) 

Mix wet ingredients first, if you are using oat flour then toss the oats in your food processor!

Slowly add the dry ingredients.

Pour even amounts in the cupcake tins and cook for 18-25 minutes checking on them with a toothpick.

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