1 cup walnut flour
1 cup pecan flour
1 cup baked flesh of acorn squash, pureed OR:2 eggs
1/2 cup melted coconut butter
1 teaspoon baking soda
pinch of salt
honey to taste
Pre-heat oven to 350
Combine all ingredients and refrigerate at least 1 hour. Form batter
into balls and drop into lightly greased cupcake tin
(use (olive oil or
coconut butter) Bake for 30-35 minutes. Cool, put tin in the freezer
until muffins are firm, solid, and nearly frozen. Transfer to
refrigerator.
Tip: Bakes better if the batter has been sitting covered in the
refrigerator for a few hours. Other nut flours can be used instead of
almond flour if desired.
Dietary Compliance
- Corn-free
- Egg-free
- Feingold Diet/Low Phenol
- GFCF (Gluten-free/casein-free)
- Low/Lower-sugar
- or cane sugar-free
- Rice-free
- SCD (Specific Carbohydrate Diet)
- Soy-free
- Vegetarian
Meal Category
www.pecanbread.com. Recipe from David and Marisol
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