The post Paleo Muffins appeared first on Healthy in the Hamptons.
]]>Paleo Muffins
Author: Jan Rose
Ingredients
- 2 cups almond flour
- 2 tsp baking soda
- 1 tsp sea salt
- 1 Tbs cinnamon
- 1 cup dates, pitted
- 3 ripe bananas
- 3 eggs
- 1 tsp apple cider vinegar
- ¼ cup coconut oil, melted
- 1 1⁄2 cups carrots, shredded
- 3⁄4 cup walnuts (or nuts of choice), finely chopped muffin paper liners
Instructions
- In a large bowl, combine flour, baking soda, salt and cinnamon.
- In a food processor, combine dates, bananas, eggs, vinegar and oil.
- Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
- Fold in carrots and nuts.
- Spoon mixture into paper lined muffin tins.
- Bake at 350° for 25 minutes
Notes
Add ¾ Cup of blueberries (fresh, frozen, or organic wild) if desired.
The post Paleo Muffins appeared first on Healthy in the Hamptons.
]]>The post Pumpkin Pie with Pumpkin Seed Crust appeared first on Healthy in the Hamptons.
]]>Pumpkin Pie with Pumpkin Seed Crust
Author: Institute for Integrative Nutrition
Courtesy of Amie Guyette Hall
Ingredients
- Crust:
- 1 cup spelt flour, plus more for rolling the dough
- ⅓ cup hulled, raw, unsalted pumpkin seeds
- 1 Tbsp. maple syrup or agave nectar
- ¼ tsp. sea salt
- 4 Tbsp. cold unsalted butter, cut into bits
- 1 tsp. apple cider vinegar
- 2 tsp. - 1 Tbsp. cold water
- Filling:
- 2 farm fresh eggs
- 15 - 16 ounces fresh, baked or steamed pumpkin pureed until smooth
- 1 cup farm fresh milk, or almond or rice milk
- ½ cup maple syrup or agave nectar
- 1½ tsp. ground cinnamon
- 1 tsp. freshly grated nutmeg
- ½ tsp. ground allspice
- ½ tsp. salt
- 1 tsp. vanilla extract
- Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.
Instructions
- Crust:
- Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade.
- Process until pumpkin seeds are finely ground.
- Add the butter and pulse until mixture resembles coarse meal.
- Add maple syrup, vinegar & cold water and pulse until mixture clumps.
- Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.
- Preheat oven to 400°.
- On lightly floured board, roll dough into a 12" circle and transfer to 10" pie plate pressing into bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 - 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside.
- Reduce oven temperature to 350°.
- Filling:
- Filling In mixing bowl, place egg, pumpkin, milk, maple syrup or agave, cinnamon, nutmeg, allspice, salt, and vanilla.
- Whisk until smooth.
- Pour into baked pie shell.
- Bake until filling doesn't jiggle. About 35 - 45 minutes. Set pie on rack. Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.
Notes
Variation for Crust: Use unsalted sunflower seeds or walnuts in place of the pumpkin seeds.
Variation for Filling: Use canned pumpkin.
Variation for Filling: Use canned pumpkin.
The post Pumpkin Pie with Pumpkin Seed Crust appeared first on Healthy in the Hamptons.
]]>The post Chocolate Covered Pomegranate appeared first on Healthy in the Hamptons.
]]>Chocolate Covered Pomegranate
Author: Institute for Integrative Nutrition
Ingredients
- 2 pomegranates (seeds only)
- 1 10 oz bag of high quality organic dark chocolate
Instructions
- Melt chocolate on stove.
- Mix in pomegranate seeds until fully covered in chocolate.
- Spoon out in droppings onto a parchment lined baking sheet.
- Place in the refrigerator for at least 1 hour.
The post Chocolate Covered Pomegranate appeared first on Healthy in the Hamptons.
]]>