Tis the season for squash galore and this side dish couldn’t be easier!
Ingredients (Serves 2-4)
• 1 acorn squash
• 1 Tbsp. butter, melted (use yummy Earth Balance to keep it vegan)
• 2 Tbsp. brown sugar
• 2 tsp. maple syrup
• 1 dash of salt
1. Preheat oven to 400 degrees.
2. Using a large, sharp knife, cut squash in half. This recent Chow.com may help! Scoop out seeds.
3. Place cut side up in a baking dish (casserole dish, glass dish, etc.) and add about 1/2 inch of water to the dish so the skins don’t burn and get dried out (or wreak havoc on your dish. Trust me).
4. Coat the inside and rim of each half with the melted butter, then add a dash of salt as well as 1 Tbsp. of brown sugar to each half. Drizzle each half with the maple syrup.
5. Bake in the oven for one hour to an hour and 15 minutes, depending on the size of the squash, until the tops are starting to brown (I certainly could have cooked the above squash a little longer).
6. Spoon any of the brown sugar sauce that is melted in the cavity over the top of the squash halves and dig in!
Yes, it’s true. These muffins are all of those things! I have clients who are on the Paleo diet and this recipe for muffins from the Paleo Plan has become a weekly staple for them (and now other clients!). They are delicious and give you everything you want from a muffin — without the sugar, gluten and dairy!
They couldn’t be easier (no mixer necessary) to make and they’re pretty, aren’t they?
Here’s how it’s done.
• 1 1/2 c. almond flour
• 3/4 c. canned pumpkin (half of a small can — make a double batch or save the other half in the refrigerator for next time)
• 3 large eggs
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1 1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt
• 1/4 c. raw honey, optional (I use regular honey most times)
• 2 tsp. almond butter
• Sliced almonds or pepitas (pumpkin seeds)
1. Mix all ingredients in a bowl. Line muffin tin with paper cups and fill cups 1/2 to 3/4 of the way full. Should fill about 10 cups.
2. Sprinkle almonds or pepitas on the top.
Bake for 25 minutes at 350 degrees.
Posted in Bread & Baked Goods, Muffins, Recipes
Tagged dairy-free, dairy-free pumpkin muffins, easy pumpkin muffins, gluten-free, gluten-free pumpkin muffins, Paleo Plan, pumpkin muffins, sugar-free, sugar-free pumpkin muffins