My Submission: Buckwheat Pumpkin Muffins
If you’re sick of pumpkin recipes, skip this part. I, however, love this time of year. I eat pumpkin right out of the can or roasted right out of the oven with nothing on it. I didn’t always appreciate the natural flavors and textures of food but after 6 years of eating gluten-free and sugar-free it now comes naturally.
This has also been a key to my long-term weight loss. My baked goods don’t have to be packed full of sweetness for me to enjoy them.
On to the recipe – how is this healthier? Well, it’s low in oil, it uses higher protein flours, and it’s chocked full of pumpkin. I won’t go over the fabulous health benefits of pumpkin again. Buckwheat is not wheat – it’s gluten-free and has many health benefits too, and has been related to lowered risks of high blood pressure and cholesterol. It’s also high in fiber – and on a gluten-free diet it’s so important to include healthy fibers.
This is part of my endless quest for a higher-fiber, healthy breakfast muffin. I eat it with a hard boiled egg and I feel great. This muffin was not intended to be very sweet. I like to spread it with a little apple butter or creme fraiche.
Featured Blogger: Linda, The Gluten-Free Homemaker
I’ve considered Linda a friend since I first started blogging. She found my tiny little blog when it was only a month old and invited me to join her Wednesday blog carnival, What Can I Eat That’s Gluten-Free? I haven’t missed a week since. If you’re a gluten-free blogger I wouldn’t miss a Wednesday at her place either. Here’s her story:
As a young wife, I enjoyed cooking. Over the years, three boys were born and I learned to make healthy economical food to feed our family. Then in 2000 I was diagnosed with celiac disease and learned that I couldn’t eat wheat, rye or barley. My first reaction was relief that we had discovered what was causing my non-stop weight loss, frustrating brain fog, and debilitating general weakness. My second reaction was “What will I eat!?!” Rather than get depressed or discouraged by my diet change, I took it as a challenge. I have truly loved learning to cook and bake gluten free.
At that time, there was not as much information, nor as many gluten free cookbooks available. I went to the library and found several of Bette Hagman’s Gluten Free Gourmet books. They were a life saver. I started with her recipes and began branching out from there. I did not put my entire family on a gluten-free diet, but everything I made was gluten free. My family loves the food I make for them. Some of our favorite dinners were discovered in my first year of being gluten free as I searched for ways to replace the meals I couldn’t have anymore. I have learned to bake desserts that are at least as good as their wheat counterparts and have held the philosophy that gluten-free is delicious and therefore, I will not apologize to anyone for serving gluten-free food.
In August 2008, I started my blog with a desire to help people who are just starting out on a gluten-free diet and trying to find their way, as well as those who have been doing it a little while but are looking for new inspiration and recipes.
This week’s give-away: 2 subscriptions to my favorite magazine – Eating Well
It’s not sugar-free or gluten-free but so many of the recipes are naturally – and each recipe is packed with healthy food choices. I get tons of magazines but this is the one I always read.
- Link a recipe/post that fits the Slightly Induglent theme (healthier in some way) and include a link back to this post.
- Leave a comment below.
- Tweet about this give-away and leave a separate comment telling me you did.
- Share about this give-away on your blog and link back here, then leave a separate comment telling me you did.
This give-away will be open until Sunday, October 25th at 8 pm CST.
I am looking forward to see what Slightly Indulgent foods your cooking this week. Please tell us who you are and what you’re cooking . For example, I would enter: Amy @ Simply Sugar & Gluten Free – Buckwheat Pumpkin Muffins. And, I always appreciate the link back to this post.