I found 100 Days of Real Food a few years ago after going through some health issues. It was very eye opening to see what I was really eating. I honestly had no idea what I was really feeing my family. I was horrified once I started reading the labels in our pantry. I knew change wouldn't be easy, but I was determined to slowly remove the highly processed foods and replace them with whole foods. I am so thankful for Lisa Leake and her commitment to helping families easily incorporate whole foods into their kitchens. Be sure to check out her new cookbook, 100 Days of Real Food.
Check out her website at: http://www.100daysofrealfood.com
Here is one our favorite recipes, Mini Pumpkin Muffins
Ingredients:
- 1 ½ cups whole-wheat flour (I used King Arthur's white whole-wheat flour)
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup oil (I used coconut oil)
- ½ cup honey
- ½ teaspoon vanilla
- 1 cup pumpkin puree
- ½ cup chopped tree nuts (optional)
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
- Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
- Fold in the pumpkin puree and nuts (if using).
- Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter. (We like to make mini muffins & add dark chocolate chips)
- For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Mini muffins we bake for 12 minutes and check them. Check for doneness by making sure a toothpick inserted comes out clean.
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