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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | coconut oil | 6 | tablespoons | pumpkin mashed | 2 | tablespoons | flax seeds, ground | 6 | tablespoons | water, hot | 3 | tablespoons | cream, half and half | 0.75 | ounces | 1 tbsp protein powder | 1 | teaspoon | thyme, dry, ground | 1 | teaspoon | basil (dried) | 0.5 | teaspoons | oregano, dried | 0.5 | teaspoons | white pepper | 0.5 | teaspoons | sea salt (Celtic or Real Salt are best) | 0.5 | teaspoons | baking soda | 2 | teaspoons | apple cider vinegar | 2 | large | eggs | 0.5 | teaspoons | cumin, ground |
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Steps
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Sequence
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Step
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| | 1 | Mix 1 tbsp ground flax seed with 3 tbsp hot water. You are making flax gel, which is subbing for one egg. While this sets up (5-10 min)... | | 2 | Measure out herbs, s/p, and baking soda in a small prep bowl, in a separate bowl measure 1 tbsp 1 tsp coconut flour and 1 tbsp raw protein powder. | | 3 | In a med mixing bowl, mix coconut oil and pumpkin puree. Add half and half or milk sub, and flax gel, whisk well. | | 4 | In another med bowl, whisk eggs until light and fluffy, whisk in pumpkin mix, then herbs, then flour mixture. Finally add apple cider vinegar and pour into greased muffin tin 2/3 of the way. Make 8, Bake at 350 degrees for 15 minutes, after 6 minutes add shredded cheese to tops :) |
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