Thanksgiving has always been a special holiday at our home. One of our favorites, in fact. I had hoped our grain free, refined sugar free diet would not hinder our enjoyment of our traditional Thanksgiving fare. On the other hand, I didn’t want to make our annual menu and bear the weight of putting my daughter’s health at risk, not to mention feeling poorly myself from the carb overload.
I’ve been working up some recipes, many of which are revamped favorites that accommodate our new way of eating. I have been pleasantly surprised and hope you will feel the same.
- 1½ cups cooked white navy beans, cooled
- 3 large eggs
- 1 teaspoon apple cider vinegar
- 1 tablespoon vanilla
- ½ cup honey
- ¾ cup cooked pumpkin
- 1½ cups blanched almond flour (I use Honeyville)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2½ teaspoons cinnamon
- 1½ teaspoons freshly grated nutmeg
- ½ teaspoon cloves
- coconut sugar (optional)
- Preheat oven to 350F.
- In a blender, puree navy beans, eggs, apple cider vinegar, vanilla, honey and pumpkin until smooth.
- In a separate bowl, whisk together blanched almond flour, salt, baking soda, cinnamon, nutmeg and cloves until combined.
- Add dry ingredients to wet and blend until combined. Scrape down sides and blend again.
- Line a muffin pan with paper liners. Fill muffin cups ¾ full. Then sprinkle the tops with coconut sugar.
- Bake 20-25 minutes.
For pumpkin bread, scrape batter into 8×4″ greased and parchment-lined loaf pan. (See Yummy Grain Free Bread recipe for pics on how to line pan.) Bake at 350 for 30-45 minutes, depending on how many loaves you are baking at once. (One loaf took me 30-35 minutes and two loaves took closer to 45)