I can't believe it's been so long since I last posted... or maybe I can.
Still thoroughly enjoying living into my year's word: breathe.
We arrived home a couple weeks ago after six weeks in sunny Canada. A week was spent getting over jetlag, re-organising, re-folding, cleaning and sprucing up the house. The next week was spent sewing up our weekly rhythm and adjusting what it was to what it should be to suit my almost 2 and almost 4 year olds. The trip was beautiful and it was such a blessing to be with my family every single day. I am also happy to be home... and a bit surprised how much Australia feels like home to me. Year by year this place that once felt so foreign has transformed into a place very familiar and warm. Home is surely where the heart is. I hope I will start blogging a bit more often than I have been...In the meantime, enjoy these phenomenal (if I do say so myself) pumpkin spice muffins. I really love this recipe!
Pumpkin Spice Muffins
2 cups pureed pumpkin with spices (tsp each nutmeg, cinnamon and all spice or gram masala)
1/2 cup coconut oil
1 cup honey
1 1/2 tbsp baking powder
1/2 tsp salt
2 1/2 cups white spelt flour
1/2 cup coconut flour (can substitute with spelt flour)
1/2 tsp bi-carb
Boil 2 cups roughly peeled and chopped pumpkin
Put soft and cooked pumpkin into food processor, add spices and process until smooth
Mix wet ingredients together (melt honey and coconut oil if it's very cold)
Mix together dry ingredients and then add wet
Mix just to combine- the less you stir the fluffier and lighter the muffins are
Pour into greased muffin pan (this recipe made 22 large muffins for me)
Top with pumpkin and sunflower seeds
Bake in the oven at 190˚C for 20-30 minutes (depending on your oven!)
Let cool before removing from the pan.