Breakfast Fix

Soy flour has it's own flavor, but it's still a great alternative to nut flours in a grain-free, nut-free house.  The trick is to add lots of flavor with other ingredients. Here, canned pumpkin does the trick. You could make these with mashed sweet potato, mashed banana, or fresh cooked squash but then you'd have to call them something else.

Pumpkin Muffins

1 1/2 c. Soy flour
1 c. Pumpkin--right out of the can
3 eggs
1/3 c. Honey
1 tsp Baking Powder
1/2 to 1 tsp Cinnamon
1/2 tsp Salt
Roasted Pumpkin seeds (optional)
Coconut butter or cooking spray for greasing the muffin tins.

This is the easiest recipe in the world. Mix everything except the pumpkin seeds. Pour the batter into greased muffin tins. Sprinkle the roasted pumpkin seeds on top, if you are using them. Those little paper liners don't work very well, as the soy flour seems to bind to them.

Bake at 375 degrees for 25 minutes.  Let them cool for a few minutes before you pop them out of the tins with a butter knife.  Makes 6 to 7 muffins, depending on how much you fill the tins. I make seven. I serve six and save one for the cook!

As for that pesky leftover pumpkin, you can heat it gently in the microwave, add honey and cinnamon, drizzle some cream over it and have it for a late night snack. Or you can make Ricotta Pumpkin "Cereal" (see previous post.)